{"id":8743,"date":"2026-10-04T21:18:46","date_gmt":"2026-10-04T21:18:46","guid":{"rendered":"https:\/\/mobilesoul.online\/?p=8743"},"modified":"2026-10-05T09:58:09","modified_gmt":"2026-10-05T09:58:09","slug":"biscuit-making-101-lesson-three","status":"publish","type":"post","link":"https:\/\/mobilesoul.online\/?p=8743","title":{"rendered":"biscuit-making 101: lesson three"},"content":{"rendered":"\n

the process<\/h1>\n\n\n\n

we\u2019re back for part 3 of 5 of the biscuit-making series!<\/p>\n\n\n\n

the foundation of any great biscuit is the dough. follow these simple steps to create a basic (but incredibly tasty) biscuit dough:<\/p>\n\n\n\n

step 1. measure and combine the dry ingredients<\/h2>\n\n\n\n

gather all your dry ingredients – flour, sugar, baking powder, and salt. butter and buttermilk can be measured out and placed back into the fridge or freezer until you need them to ensure they are kept very cold.<\/p>\n\n\n\n

in a large bowl or food processor, combine the flour, sugar, baking powder, and salt.<\/p>\n\n\n\n

step 2. add the \u201cwet\u201d ingredients<\/h2>\n\n\n\n

add chilled, cubed butter to the dry ingredients and use a pastry blender or the pulse function (to avoid melting the butter) on your food processor to cut the butter into the flour mixture. the mixture should resemble a coarse meal, with some larger chunks of butter remaining.<\/p>\n\n\n\n

pour in the buttermilk and mix until just combined. be careful not to overmix, as this can result in tough, dense biscuits.<\/p>\n\n\n\n

step 3. shape the dough<\/h2>\n\n\n\n

Turn the dough out onto a well-floured surface and gently pat it into a 1\/2-inch thick round or square-like shape. I prefer using square biscuits to reduce the amount of scraps and waste I have, but it\u2019s up to you!<\/p>\n\n\n\n

laminating the dough (optional!)<\/h3>\n\n\n\n

laminating the dough is just a fancy term for folding it in half or using a trifold method so the biscuits rise even more and have those visible, flaky layers. to laminate your biscuit dough:<\/p>\n\n\n\n

    \n
  1. press the dough into a rectangular shape about an 1\/2 an inch thick.<\/li>\n\n\n\n
  2. visualize the dough in three equal sections. you will be tri-folding the dough to create layers.<\/li>\n\n\n\n
  3. fold the left third into the center.<\/li>\n\n\n\n
  4. fold the right third on top of the left.<\/li>\n\n\n\n
  5. pat and press the layers back into a uniform block.<\/li>\n\n\n\n
  6. feel free to repeat 3 or 4 times to create more layers, but remember, the more you handle the dough, the less tender the biscuits will be.<\/li>\n<\/ol>\n\n\n\n

    step 4. cutting your biscuits<\/h2>\n\n\n\n

    now that your dough is ready, it’s time to cut and bake your biscuits.<\/p>\n\n\n\n

    use a 2-inch round biscuit cutter or cookie cutter to cut out circles of dough, pressing straight down without twisting the cutter.<\/p>\n\n\n\n

    TIP:<\/strong> you can dust the bottom of the cutter with flour to help prevent dough from sticking in between biscuits.<\/p>\n\n\n\n

    step 5. baking your biscuits<\/h2>\n\n\n\n

    place the biscuits on a parchment-lined baking sheet and bake at 400-425\u00b0F for 17 to 20 minutes, or until golden brown. the bake time and temperature will depend on the size of the biscuits. smaller sizes will take a few minutes less than biscuits that are on the larger side. larger biscuits should also be baked on a lower temperature to avoid burning the tops and bottoms. around the 17-18 minute mark, check your biscuits and determine if they need more time.<\/p>\n\n\n\n

    brush with melted butter, buttermilk or heavy cream for a deeper golden brown finish. you can brush them before baking or 7-10 minutes before they are finished, if you happen to forget to brush before putting them in the oven. like I mentioned in the last email, biscuits are very forgiving.<\/p>\n\n\n\n

    what’s next?<\/h2>\n\n\n\n

    next, I’ll be sharing ways to customize biscuits and make them your own<\/a> followed by some expert tips and tricks for making biscuits every time.<\/p>\n\n\n\n

    happy biscuit-making!<\/h3>\n","protected":false},"excerpt":{"rendered":"

    the process we\u2019re back for part 3 of 5 of the biscuit-making series! the foundation of any great biscuit is the dough. follow these simple steps to create a basic (but incredibly tasty) biscuit dough: step 1. measure and combine the dry ingredients gather all your dry ingredients – flour, sugar, baking powder, and salt. […]<\/p>\n","protected":false},"author":1,"featured_media":8744,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_bluesky_dont_syndicate":"","_bluesky_syndication_accounts":"","_bluesky_syndication_text":"","footnotes":""},"categories":[2,9],"tags":[],"class_list":["post-8743","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-goods","category-how-to"],"yoast_head":"\nbiscuit-making 101: lesson three - mobile soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mobilesoul.online\/?p=8743\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"biscuit-making 101: lesson three - mobile soul\" \/>\n<meta property=\"og:description\" content=\"the process we\u2019re back for part 3 of 5 of the biscuit-making series! the foundation of any great biscuit is the dough. follow these simple steps to create a basic (but incredibly tasty) biscuit dough: step 1. measure and combine the dry ingredients gather all your dry ingredients – flour, sugar, baking powder, and salt. 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