Biscuit Basics

Biscuit-making is an art well worth mastering. And there's really nothing difficult about it.

Everyone likes hot homemade biscuits. Biscuit-making is an art well worth mastering. And there's really nothing difficult about it. Light, tender, flaky biscuits and scones are a breeze to make when you follow these basic techniques:

Stir dry ingredients well to distribute the leavening agent.
When a recipe calls for butter, make sure it's cold when you begin.
Mix butter or shortening and flour only till mixture resembles coarse crumbs.
Stir in the liquid till the mixture is just moistened.
Very gently knead the dough by folding and pressing -- 10 to 12 strokes should be enough to distribute the moisture.
Cut out as many of the biscuits as possible from a single rolling of the dough (the second rolling and the additional flour will make them a bit tougher than the first batch).
Place biscuits and scones close together on the baking sheet for a soft crust; for a crispy crust, place them about 1 inch apart.
Remove from the oven when top and bottom crusts are an even golden brown.
Store in a sealed plastic bag at room temperature for 2 or 3 days or freeze them for up to 3 months.
Reheat foil-wrapped biscuits or scones in a 300 degree F oven for 10 to 12 minutes; reheat frozen biscuits for 20 to 25 minutes.