1. Use a low protein
flour. We prefer unbleached pastry flour.
2. Don’t
over mix the dough. Over mixing the dough will develop the gluten.
3. Roll the dough
to a uniform thickness so that they will bake evenly.
4. Roll the dough
to 1/2-inch to 3/4-inch in thickness. The biscuits will approximately
double in height when baked.
5. Space the
cuts as close together as possible. Reworked scraps will not be as
tender as the first cut biscuits since the dough has been worked more.
Consider cutting squares or triangles so that you have fewer scraps.
If you do so, use a ruler for uniform biscuits.
6. If you use
a round cutter, don’t twist the cutter as you cut out the biscuits;
press straight down.
7. Use a greased
or parchment paper-lined baking sheet.
8. If you want
crusty biscuits, place them about 1/2-inch apart. If you want soft-sided
biscuits, place them closer and break them apart after baking.
9. For browner
biscuits, brush the tops with butter or milk.
10. For taller
biscuits, bake as quickly as possible after forming. Cool them on
wire racks.
