1. Straight Dough Method for Yeast Bread
  2. The Creaming Method for Cake Making
  3. The Sponge Mixing Method for Bread Making
  4. Basic Muffin Recipe
  5. The Creaming Method for Cookies
  6. Chiffon Cake Mixing Method & Basic Recipe
  7. Intro to Bread Making: The Basic Process
  8. How to Make Biscuits, Biscuit Mixing Method
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Learn how to make homemade biscuits that are fluffy, flaky, and tender using The Biscuit Mixing Method. These homemade biscuits can be made with butter, lard, or shortening. 

golden biscuits stacked on each other

What is the Biscuit Mixing Method?

The biscuit mixing method is the technique used to make biscuits that are fluffy and flaky. The purpose of the method is to reduce gluten development which keeps the biscuits light and tender while also working to create layers in the dough to create flakiness. 

Baked Goods Made Using the Biscuit Mixing Method

drop biscuits in a cast iron
blueberry scones
brown bread soda bread

The Biscuit Method is used for quick breads that are made from a dough. This includes: 

Which Solid Fat to Use? 

There are a variety of solid fat options to use in your biscuits. Butter, shortening, or lard are the most commonly used. 

Butter creates a quick bread with the most rise because of its water content. When butter melts in the oven water evaporates off of it creating steam and more rise in your baked goods. Butter also has a melting point around body temperature which can make for a more pleasant eating experience since it melts in your mouth. 

Shortening and lard are both 100% fat and do not have any water present in them. This means that while they do not allow quick breads to rise quite as high, the extra fat present creates an even more tender and flaky texture. However, these fats can leave a bit of a film in the mouth if not eaten while warm, due to their higher melting point. 

With this knowledge, you can decide which fats have the characteristics you are looking for in your quick bread. You may even decide to use a combination of two! 

Flavor Ideas

These are some of my favorite recipes for flavored biscuits, scones, and soda bread- all using the Biscuit Mixing Method!

The Biscuit Mixing Method Process

To review this method we are going to make my homemade buttermilk biscuits but the principles of executing this method for other things, like scones and soda bread, are the same. 

How to Make Homemade Biscuits

Before starting make sure the fat and buttermilk are very cold. 

whisking dry ingredients together
cutting butter into dry ingredients with pastry blender
butter cut into dry ingredients
  • Whisk together the dry ingredients. 
  • Use a pastry blender or a fork to cut the fat throughout the flour mixture. To do this, press down on the fat with the wires of the pastry blender as you move it around the bowl. 
  • Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half. 
  • Add the cold buttermilk to the mixing bowl and combine very gently. The dough will look very incohesive and “shaggy.” 
biscuit dough poured onto countertop
folding biscuit dough
folding the dough in half
  • Transfer the dough to a lightly floured work surface and press it together into one mass. 
  • Gently fold the dough over itself a few times to create layers which will lead to a more flaky final texture.
cutting biscuits with a cutter
  • Shape the dough into desired shapes like rounds or squares. Be gentle as you shape so that you do not overwork the gluten structure.

 Note: If the dough does not feel cold, place in the freezer for a few minutes before baking to resolidify the fat.  

Watch the video!

Homemade Biscuits Tips and Tricks

There are a few things to keep in mind when using the biscuit mixing method:

  • Be careful to mix as little as possible once the liquid hits the flour. This will reduce gluten formation keeping your baked goods tender. 
  • When using this method you want the solid fat and liquids very cold. This will create the most flaky and tall biscuits and scones. 
  • Make sure to use buttermilk for this recipe. It helps create tenderness and adds a little bit of a tangy flavor that is iconic of classic biscuits. It also activates the baking soda which helps the biscuits to rise. See the recipe notes for buttermilk alternatives. 

Learn more from Baker Bettie!

If you enjoyed this article, you might enjoy learning about other mixing methods in baking.

golden biscuits stacked on each other
Yield: 8 Biscuits

Homemade Buttermilk Biscuits

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

These homemade buttermilk biscuits are incredibly fluffy, tender, and flaky. You can make them with butter, lard, or shortening and the technique used will give you the best biscuits every time!

Ingredients

  • 240 grams (2 cups) all-purpose flour
  • 10 grams (1 tablespoon) baking powder
  • ¼ teaspoon baking soda
  • 6 grams (1 ¼ teaspoons) kosher salt
  • 25 grams (2 tablespoons) granulated sugar, optional
  • 85 grams (6 tablespoons) unsalted butter, lard, or shortening, cold
  • 240 grams (1 cup, 240 milliliters) buttermilk, cold, *see note for substitution

Instructions

PREP

  1. Line a sheet pan with parchment paper or a silicone baking mat. 
  2. Measure out all ingredients. Keep the buttermilk and butter (or lard or shortening) cold in the refrigerator.

Make the Biscuits

  1. In a large mixing bowl, whisk together the flour (240 grams/ 2 cups), baking powder(10 grams/ 1 tablespoon), baking soda (¼ teaspoon), salt (1 ¼ teaspoons), and granulated sugar(25 grams/ 2 tablespoons) if using.
  2. Add the cold butter, lard, or shortening (85 grams/ 6 tablespoons) to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.
  3. Add the cold buttermilk (240 grams/ 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky. 
  4. Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With floured hands bring the dough together into one mass.  
  5. Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits.
  6. Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-inches (6 cm) in diameter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Twisting can seal the edge of your biscuit, not allowing it to rise fully. Gently pat the scraps together to cut out the rest of your biscuits. Alternatively, you can pat the dough into a rectangle and use a sharp knife to divide the dough into 8 rectangular-shaped biscuits. 
  7. Place the biscuits on a parchment-lined baking sheet with the edges touching so they will rise up against each other. 
  8. As an optional step, place the sheet pan in the freezer for 10 minutes before baking. This will ensure that your biscuits will not spread too much and will allow your oven to fully pre-heat. 
  9. Bake at 450°F/230°C for 13-15 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise.
  10. Brush biscuits with melted butter and sprinkle with flaky salt if desired.
  11. Biscuits are best eaten fresh, but they can also be stored after completely cooled at room temperature and wrapped in foil for 2 days. Alternatively, you can freeze the biscuits raw and bake straight from frozen at 425°F/220°C for 18-21 minutes, until baked through. 

Notes

*A note on buttermilk substitute: Buttermilk is acidic which adds a slightly tangy taste to these biscuits and also tenderizes and activates the baking soda, helping the biscuits to rise. If you do not have buttermilk on hand you can make a substitute using one of the options below.

  • Sour Cream or Plain Yogurt: Combine 3/4 cup sour cream or plain yogurt with 1/4 cup water and use in place of the buttermilk. This is the best option for buttermilk substitute.
  • Milk: Combine 1 TBSP lemon juice or white vinegar with enough milk to equal 1 cup. Let stand for 5 minutes before using. The higher the milk fat the better the substitute will be. 1% or skim milk is not ideal.

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© Baker Bettie
Category: Biscuits & Scones