How to make biscuits

The perfect homemade cookies are light and crunchy


ToscaWhi / Getty Images

Cookies are one of the simplest quick breads you can make. A normal biscuit is nothing more than flour, butter, milk, yeast and salt.

Ideal homemade cookies should be light and airy, fluffy and crumbly, have an outer crust and a satisfying bite. To achieve these goals, you need to use the right technique. Once you know how, making the cookies will be simple and easy.

To begin with, the cookies are made of flour. So the first thing you want to think about is what kind of flour to use. Cake flour will give you a lighter, fluffier cake, but the outer crust won’t be as chewy. Conversely, all-purpose flour will give you more bite, but it will be a drier and less airy cookie.

Solution: Use half cake flour and half all-purpose flour. Such a combination will provide you with a sponge cake with a light and airy interior with a nice and satisfying bite on the outside.

Also, sifting the flour and other dry ingredients will result in a smoother, more airy dough. You don’t even need a flour sieve for this. The wire mesh filter will work fine.

When adding liquid, whether it is milk, buttermilk or otherwise, it is important to remember that the more you knead the dough, the more gluten will be used in the flour, which in turn makes the final product harder. (This doesn’t just apply to cookies, it applies to anything you bake with flour.) Therefore, you just want to mix the dough until the wet and dry ingredients are combined, no longer.

Watch Now: Easy Homemade Breakfast Cookie Recipe

Roll out the cookies

The same goes for kneading and rolling out the dough. The more you work, the harder it will be. Also, to roll out the dough and not stick to the rolling pin and the surface on which you are rolling it out, you will need to sprinkle everything with more flour. This extra flour, in turn, dries out the dough and makes the sponge cake harder.

Also, if you roll out the dough and then use the molds to cut round biscuits, you will end up with extra scraps of dough. You don’t want to throw these leftovers away, so you roll them up and cut more cookies and so on until you’ve run out of everything. The only problem is that the more you turn the dough, the harder it will be. This last cookie you are going to make is going to be very strange indeed.

Maybe it doesn’t bother you, and if so, you have no problem. But if you really want the lightest, most crumbly cookie, the best way to shape it is by hand. Just shape them gently into balls and place them on a baking sheet. They will bake the most delicate and crumbly cookies you have ever eaten. And it’s even faster. No rolling, cutting, folding and so on. Just roll the dough into balls until there is no more dough and then cook it. That’s all.

Cut the fat

Now let’s talk about fat. What makes a sponge cake flake is the fat, and specifically the way the fat is incorporated into the flour. When it comes to peeling, the best cookie fat is probably lard, while vegetable shortening is the second best. In terms of taste, however, butter is undoubtedly the best, followed by lard.

Cookies made with butter or lard will not last as long as those with fat, but this shouldn’t be a problem because the cookies you make with this technique will be so good that they are eaten really quickly. In any case, our first choice is butter.

For maximum brittleness, be sure to use cold butter. In fact, it’s not a bad idea to cool everything: flour, butter, milk, even the bowl you mix everything into. Colder butter produces balls of fat that remain separate from the flour, forming a sponge cake. The larger the blood cells, the crisper the cookie will be.

So what’s the best way to include fat in a cookie? The basic technique is what’s called fat slicing, where a pair of knives or a special tool called a dough blender are used to literally cut the lumps of fat into flour, creating a lumpy, floury texture. Some bakers do this by hand by rubbing lumps of fat into the flour.

The problem is that you have to be very fast. Se non hai abilità straordinarie, le tue mani riscalderanno solo i grumi di burro e i biscotti non usciranno per sempre. The blender works well and the food processor too. That’s right: the easiest and fastest method is to simply toss the flour into a food processor, add the butter, and only give eight or ten short bursts until the fat has blended.

Variants for biscuits

As mentioned at the beginning, the basic cookie recipe is really very simple. But you can change the recipe in many ways, and one of the classic cookie varieties is to use buttermilk instead of regular milk.

The buttermilk will give the cookies a rich, spicy taste and the acid in the buttermilk will react with the yeast, making the cookies more leavened. You can also make cookies with plain yogurt instead of milk. Or add some grated cheddar cheese or chopped herbs. Here is a simple cookie recipe to get you started.

A freshly baked hot sponge cake takes me back to my childhood and my grandmother’s homemade blackberry jam. She made the best cookies and taught me that a few simple ingredients, carefully mixed together, create a soft, fluffy bun for maximum comfort. Cookies can have very different meanings in different parts of the world. In North America, they should be crumbly and soft, fast sourdough bread. Ideally, they should have a fine, crumbly layer and an exceptionally buttery flavor. A simpler alternative to sandwiches and just as good for breakfast, lunch and dinner.

1. Make sure the butter is cold.

As in FROZEN it is cold. About 30 minutes before a piece of butter goes into the freezer. To get the perfect cookie consistency, rub the butter into the flour. (Yes, with a cheese grater!) The extra cold butter will keep it from melting when you work with your hands. And the rubbing of the butter will spread it evenly, creating many small pockets that will allow it to melt during cooking. In other words: it guarantees extremely soft biscuits.

2. Don’t be afraid to add more buttermilk.

Or not, after all. A good cookie maker is someone who can tell what a cake needs, beyond what the recipe says. If you don’t weigh the flour each time, the amount will always be slightly different. Slowly add the buttermilk to make sure the dough isn’t too wet. If you feel it’s a little dry, add about 1 tablespoon of buttermilk at a time until you feel good. If you’ve already added all of the buttermilk and it’s too sticky, add a little more flour until the dough is easy to work with. The sponge cake will turn out a little drier than expected. Dry pockets once folded are fine. provided that the dough adheres well.

3. Don’t overload the flour.

I’m sure you’ve heard this before, but it’s just as important nonetheless.The more the flour is mixed and processed, the more gluten develops. And hyperactivated gluten = hard, chewy baked goods – the exact opposite of what we’re aiming for. To avoid this problem, you need to tap the dough a lot while making the cookies. When you feel the buttermilk has blended, use your hands to arrange the dough into a rectangle. Your hands will be a much better conductor than a spoon or any other tool. When folding the dough, don’t be too hard when flattening it again. Imperfection is beauty here.

4. Do not twist the cookie cutter.

This is a simple but fatal mistake. When using a cookie cutter or cookie cutter, you will likely turn the knife naturally to make sure it cuts through to the end. No! The twist of the knife causes the dough to squeeze and you will not make the cookies rise well. Instead, hit straight down and pick it up. If some threads are still connected, take a steam knife or kitchen scissors and cut them. And dusting the flour on the cookie cutter should keep it from sticking!

Storing of cookies

Like most baked goods, these cookies are best for the day and fresh from the oven. They keep in an airtight container for several days. Bake them in the oven again for a few minutes to keep them warm and soft again! These too freeze well after cooking. Just defrost at 350 ° for a few minutes or until hot for a fresh flavor and a buttery cookie!

Have you tried making those shortbread cookies? Let us know how you liked it in the comments below.

Editor’s Note: The introduction to this recipe was updated on August 21, 2020 to include more information about the dish.

When my friend Libb had a midday barbecue on the roof of her Chicago, I decided to bring some homemade butter and honey cookies. Once you know how to make cookies from scratch, you will always want to make them. They only take a few minutes of active preparation and you probably already have all the ingredients you need.


There is serious debate about whether to use milk or buttermilk in cookies. I used both and this technique worked well. If you don’t have buttermilk, you can use milk or milk with some lemon juice or vinegar.


In some ways, making cookies is like making cupcakes. They both share two secrets of success: leave the dough and bake at high temperatures. If you follow these two rules, your cookies or cupcakes will grow perfectly. You want your cookies to be light and mushy, not thick and firm.


It only takes 5 minutes to mix the dough, but you want to spend 30 minutes sitting before cutting and baking. You need to give the baking powder some time for it to work its magic, otherwise the cookies will not rise during baking. The cookies cook in 12-15 minutes, depending on how big you cut them.


Making honey butter is essential – it’s so delicious it would be a shame not to make the slightest effort. I recommend that you knead the dough and make the honey butter while the dough rests. This way, the butter has time to solidify before the cookies are cooked. Being a 50/50 mixture of butter and honey, the butter remains soft and spreadable even when cooled.


I used a 3 inch cookie cutter, but you can just cut the cakes into squares. You don’t have to go out and buy a cookie cutter if you don’t already have one. You can make cookies slightly larger or smaller, but you will need to adjust the cooking time.


These cookies are moist and doughy from scratch and perfectly spread with honey butter. The best part is that the active prep time is only 5 minutes and the total prep time is less than an hour.

Paola Deen


Y’all, people always talk about my love of butter, my crispy fried chicken, and my gooey mac and cheese, but did you know that my most popular recipe is actually my classic biscuit recipe? Year after year, it’s my most-searched recipe! Next time you need a biscuit to pair with your supper, I hope you’ll choose one of these. Have you tried any of my cookie recipes? I’d love to hear which is your favorite, friends!

  • Preparation time:15 minutes
  • Cooking time:12 minutes
  • Portions:about 3 dozen cookies


  • 2 cups of all-purpose flour
  • 1 teaspoon of sugar
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt
  • 8 tablespoons of butter, diced
  • 3/4 cup (roughly if needed) of milk

Related video


Preheat the oven to 425 ° F.

In a large bowl, combine the flour, sugar, baking powder and salt. Slice the butter until it looks like cornstarch.

Make a fountain with the flour mixture and slowly add the milk inside. Zagnieść ciasto palcami i w razie potrzeby dodać mleko. Roll out the dough on a lightly floured surface and roll it out to the desired thickness. Slice with a small cookie cutter.

Brush the bottom of the pan and place the biscuits in the pan. Bake for12 minutes or until golden brown.

Become an expert cookie maker with these tips on how to make (and have fun!) The perfect homemade cookies.

  • Principal
  • The best recipes
  • A
  • Cookies

Our best buttermilk cookies?

Southern way to share a cookie

A zrobić ciastka


Other Meredith Sites

  • 4 Your health this link opens in a new tab
  • Allrecipes this link opens in a new tab
  • All People Quilt this link opens in a new tab
  • Better Homes & Gardens this link opens in a new tab
  • Bizrate Insights – This link opens in a new tab
  • Bizrate Surveys this link opens in a new tab
  • Cooking Light this link opens in a new tab
  • Daily Paws this link opens in a new tab
  • EatingWell this link opens in a new tab
  • Eat it, not that this link opens in a new tab
  • Entertainment Weekly this link opens in a new tab
  • Food & Wine this link opens in a new tab
  • Health this link opens in a new tab
  • Hi Giggles, this link opens in a new tab
  • This link style opens in a new tab
  • Martha Stewart this link opens in a new tab
  • Midwest Living this link opens in a new tab
  • More this link opens in a new tab
  • MyRecipes this link opens in a new tab
  • MyWedding this link opens in a new tab
  • My food and my family this link opens in a new tab
  • MyLife this link opens in a new tab
  • Parenting this link opens in a new tab
  • Parents this link opens in a new tab
  • People who open this link in a new tab
  • People en Español this link opens in a new tab
  • Rachael Ray Magazine this link opens in a new tab
  • Really simple this link opens in a new tab
  • Cheese Padres this link opens in a new tab
  • Form this link opens in a new tab
  • Siempre Mujer this link opens in a new tab
  • SwearBy this link opens in a new tab
  • Travel & Leisure this link opens in a new tab

Use this chef-approved know-how to nail beautiful buttery cookies every time

December 10, 2020


photo by Peter Frank Edwards

The idea of ​​making cookies can be intimidating; not because the process is difficult—really, it’s not—but because we want them to meet our own lofty, buttery expectations. To make sure you’re up to the challenge, apply this wisdom from some venerable cookie professionals.

Rule No. 1:
Use Quality ingrediants

"Giuro sulla Farina Autolievitante White Lily. It’s our not-so-secret weapon and makes a great biscuit,” says Carrie Morey, founder of Callie’s Hot Little Biscuit in Charleston, South Carolina. "Cerchiamo anche di utilizzare tutto il latticello quando possibile".

"My advice to anyone that asks me for a biscuit recipe: 1. You can’t have mine; 2. Go to the store, get a bag if White Lily Self-Rising Flour, and follow the biscuit recipes on the back,” says Hunter Evans, the executive chef at Elvie’s in Jackson, Mississippi.

"You don’t want to use flour with too high of a protein content—the higher the protein content, the denser and tougher the dough will be,” says Kaley Laird, the executive pastry chef at Rhubarb, the Rhu, and Benne on Eagle in Asheville, North Carolina. "We use all-purpose flour that’s about 11 percent protein, and find it is toothsome enough—strong but not too strong for our recipe. I specifically use King Arthur and will only change it if I want a different flavor profile.

"For the most delicate biscuits, I like using a blend of cake flour and all-purpose flour,” says Olivia Hirsch, the pastry chef at Palm & Pine in New Orleans, Louisiana. "La farina di pasta meno appiccicosa aiuta a prevenire il superlavoro e impedisce che le cose diventino troppo dure e pesanti."

"I always use self-raising flour, preferably White Lily, because it contains yeast," says Katie Coss, chef from Husk, Nashville, Tennessee. "Per quanto riguarda il latticello, adoro usare Cruze perché ha un’alta percentuale di grassi. Di solito si desidera utilizzare il latticello con un contenuto di grassi del 2 percento. ”

Il Adviceo di Erika, fondatore di Bomb Biscuit Co. ad Atlanta, in Georgia, è d’accordo: "Vorrei andare in bicicletta nel Tennessee per prendere il latticello di Cruze", ha dettoG&G earlier this year. "It’s phenomenal. It’s the only buttermilk that tastes like the buttermilk my granddaddy used to drink with his cornbread.”

Rule No. 2:
Keep calm

"Temperature matters a lot,” says Graham Dodds, executive chef at Elm & Good in Dallas, Texas. "La torta deve essere molto fredda e il forno deve essere caldo per ottenere l’effetto che merita. They are similar to cookies; you want the dough to be very cold before cooking. We actually cool them down overnight so they hold their shape and swell well. ‘

"The biggest mistake biscuit makers make is not using cold product—even the flour needs to be as cold as possible,” says Mee McCormick, the founder and executive chef at Pinewood Kitchen & Mercantile in Nunnelly, Tennessee. "Ho messo tutti gli ingrediants secchi in una ciotola e li ho tenuti in congelatore il più a lungo possibile".

"Quando taglio i biscotti, li congelo prima di infornarli – per circa trenta minuti", ha detto il AdviceoG&G. "Fa solo solidificare ancora di più il burro e poi sprigiona il vapore desiderato. Laddove viene utilizzato il burro freddo, il vapore del burro fuso si espande tra gli strati dell’impasto, creando sacche d’aria, risultando in un prodotto finale friabile. Inoltre, i biscotti possono sopravvivere nel congelatore per un mese o più. Then all you have to do is pop them into the oven when you’re ready to bake.”

Rule No. 3:
Don’t overload (or overload) your cake

"Uno degli errori più comuni che si fanno quando si fanno i biscotti è lavorare troppo l’impasto; dough shouldn’t take long to bring together,” This is Morey. "Biscuits are simple and forgiving and there is almost always a way to ‘fix’ them—add more flour to wet dough, or more liquid to dry dough—except when you overwork it. Overworked dough makes for a tough biscuit, but that doesn’t mean it can’t be used in a casserole or as croutons!”

"Il trucco è essere gentili", dice Evans."I can still hear one instructor from culinary school in the voice of Sean Connery say, ‘Gently work the dough until a shaggy mass forms.’ It’s true. Versare gli ingrediants umidi nella farina finché non si amalgamino un po’, quindi versare sulla superficie infarinata e lavorare ancora un po’ delicatamente.

Rob McDaniel, co-proprietario e chef di Helen a Birmingham, Alabama, avverte: "Puoi completamente contraffare l’impasto dei biscotti", risultando in un tè friabile che può avere un buon sapore ma non si adatta al ripieno. [is] full of delicious bacon. "

Rule No. 4
Cut, don’t twist!

"Prendi un coltello sottile e affilato e vai dritto", dice Evans. “No twisting. Instead of cutting it, knead the dough, which inhibits the loft. "

"Non devo girare il coltello perché intingo il coltello in un po’ di farina prima di ogni taglio", dice Coss.

"Formiamo i nostri fornai a stampare verso il basso e tirarsi indietro perché la torsione sigilla i bordi e impedisce l’ingresso di calore e li aiuta a volare in alto, in alto!" This is Morey. "And make sure not to press them or fuss with them once you’ve stamped them out. Ci assicuriamo inoltre che i nostri biscotti tocchino il vassoio. Diventano più alti quando sono uno accanto all’altro".

Cookies fatti in casa leggeri e soffici, proprio come faceva mio padre! His cookies are truly the best. We’re sharing all of his tips and tricks below. Scroll down to go straight to the recipe or read on for all of his advice on PERFECT cookies!


I recently shared a photo of my dad’s famous homemade biscuits on Instagram and you guys ate them up. In a figurative sense, of course. I literally ate it.

I wanted to make sure I got her cookie recipe before I shared it with you, so I spent the next few weeks making batch after batch. We ended up making 10 batches of 10 cookies. It took me a while to make sure I got them right.

I also wanted to make sure I could answer any questions you might have, and I knew that meant mastering a homemade cookie.


What the readers say!

“I’ve never made homemade cookies before, so this was my first try. My God! They turned out to be incredibly delicious. Grazie mille per aver condiviso la tua ricetta e i tuoi consigli !!" – Battesimo

ingrediants for Homemade Biscuits:


Flour: You’re going to use a mixture of all-purpose flour and Bisquick. I haven’t tried this with any substitutions and I haven’t tried it with homemade Bisquick myself, so I can’t tell you how well that will work. If you try, please volunteer so I can update it!

Butter: We’re using softened butter instead of cold butter. I know it. Your whole life you’ve heard that you need to use cold butter. Some of you are probably grinding frosted butter with cookies. This recipe works perfectly with butter at room temperature. It shouldn’t be at all melted, so don’t try softening it in the microwave. Let him sit on the counter. It should be just softened enough that when you press your finger into it, it’s still firm, but it leaves an indent where your finger was.


Raising agents: Look, I know there’s a lot of baking powder in this recipe. When my dad shared his recipe with me, I was really surprised at the quantity. But no. I don’t think this has a metallic or soapy taste. I have no problem using this amount of yeast in this recipe. It has always worked great for me! As for the baking soda, generally it’s only used when there is an acid present – like buttermilk or lemon or vinegar. There is no acid in this recipe, but my dad still adds some baking soda. I’ve tried these without it and they just aren’t the same. Add the baking soda.


Milk: You can use buttermilk if you want, but my dad uses the usual 2% milk and so do I. I actually prefer cookies this way. They get too sour for me when you use buttermilk. But, because buttermilk is so traditional, I won’t throw a fit if you want to use it here. Just know that it’s thicker than traditional milk and you may need to use a little more/less. 😉.

Photo uploaded by Karly | Food & Travel Blogger (@bunsinmyoven) on Feb 19, 2016 at 10:14am PST

Useful tip!

Don’t be shy to roll out the dough again!

Go there and roll the dough again for the extra cakes. You’ll probably get about 5 biscuits from your initial pat down of the dough. Close firmly and cut out the remaining cookies. My dad isn’t at all shy about re-working the dough and you shouldn’t be either.


These brown spots are happening because you’re not mixing the dry ingredients together well enough. I won’t make you sift things (heaven forbid), but do really stir everything together, more than you think you probably need to. Keep stirring the items with a fork for at least 30 seconds. Trust me. Even if you do end up with brown spots, the biscuits will taste great, they’re just not quite as pretty.

Is your yeast old? Eventually it stops working well and may need to be replaced. If it’s definitely not that, are you mixing in your butter really super-duper good? Why do you have to. I take a spoon and spread the butter softened in flour on the sides of the bowl. I keep at it long after I’m bored of it, until the entire bowl looks like lightly damp sand. Almost as if you grabbed it and squeezed it, it * might * stick together.

Nothing great. Add in more flour, a tablespoon at a time, until it’s juuuuuuuuust workable. The very least amount of flour you can get away with is the best in these biscuits, but don’t be killing yourself trying to roll out dough that is just too sticky. When you touch it, your hand should be clean. When you pinch it, you should have some dough on your fingers.

You seem to have overloaded the dough or added too much flour. I had this problem the first time I did them. Just use your light hand to mix and add enough flour to combine the dough.

Some days these guys only take ten minutes and other days they take 15. I can’t explain it (Humidity? Magic?), but I’m aware of it. I’m also aware that every oven is different. Some heat evenly, some don’t. Some can’t hold a temperature and are fluctuating like crazy. So know your oven and react accordingly. Or, set the timer for 10 minutes and start taking care of them. Pull them up when the tops are just slightly golden. Nobody likes a crunchy biscuit, so don’t over bake these guys.

Look sharp!

  • Share on Facebook
  • Share by email
  • Share on Pinterest
  • Share on Twitter


A zrobić wysokie ciasteczka przez lata było wyzwaniem dla wielu piekarzy. After all, cookies are a huge cultural milestone in the American South, where chefs are often judged by their cookie skills. Even north of the Mason-Dixon line, there’s no denying that most of us love delicate, crunchy cookies – stuffed with country ham, sprinkled with sausage sauce, or just plain buttered.

However, with such plain bread, cookies can be tough. Questa semplice combinazione di farina, sale, grasso, lievito e liquidi può dare vita a biscotti che vanno da leggeri e teneri a pesanti e sodi, a seconda degli ingrediants specifici che usi e di come li combini.

E mentre l’articolo per articolo copre le sfumature degli ingrediants e delle tecniche (latte contro latticello; picchiettare contro rotolare), pochi si concentrano sul penultimo passaggio dei biscotti grattacieli: come tagliare l’impasto.

OK Grandma always used the cup to cut cookies and they were fine.

But Grandma had been making cookies for years and she knew how much buttermilk to put in the flour, how to knead the dough without tempering it, and how to gently dab it to the perfect thickness. No matter what cutting tool she was using, these cookies were going to be pretty damn good.

Want to know how to make tall cakes? The secret is in your hands.

However, many of us rarely make cookies today, and our skills may not be the best. We need all the help we can get at every step of the way, including learning how to make tall cakes with the right slicer.


Here is a cake from our yeast cookie recipe, dabbed, gently rolled to a uniform thickness and ready to slice.

We will try two cutting tools: a glass and a cookie cutter.


A zrobić wysokie ciasteczka? Choose the right knife

The sharp-edged cookie cutter easily slices the dough by simply pressing it down. There is no need to twist; in fact, twisting will help prevent a clean cut, so don’t!

The glass is more of a struggle; I have to turn this and press hard to break the dough.


You can see the difference in the sliced ​​dough: it is the hole in the glass on the left, that of the cookie cutter on the right. Do you see the jagged edges left by the glass? These are the characteristics of a rough (not clean) cut.


A sharp knife leaves clean edges

Also take a look at the difference in the cookies themselves. The cookie in the glass (left) shows clear signs of pinching the edge, while the cookie cutter (right) shows a clean cut with very little pressure.

Because it is important? A biscuit with flattened edges has a harder time rising than a biscuit with well-finished edges.


Clean edges = tall cookies

The proof is in the pudding … er, the sponge cake! On the left, a biscuit in a glass; see how much shorter it is than a cookie cut with a sharp knife? A good cookie cutter set is inexpensive and will last a lifetime.

However, if you don’t have cookie cutters, you can easily make tall cookies with a sharp knife or pizza wheel.


Don’t have a round knife? Cut the squares

Instead of beating the cookie dough in a circle, form a square. Use a sharp knife to cut a thin strip of dough around the edge of the square; then cut the square into smaller squares or diamonds. Cook as indicated.

It may seem like a waste, but don’t neglect to trim these edges of the dough before slicing your cookies. (Scraps can be baked alongside cookies, perfect for munching.)

"HowOn the left a biscuit whose right edge, uncut, made uniform leavening impossible.

See what happens if you don’t cut the outside edges of the pie square? Any cookies with an edge will be distorted, angled towards the uncut side.

Still delicious; you are not ready for any beauty pictures!

Do you know what’s the best thing about testing sponge cake techniques?


We end up with A LOT of cookies!

Fortunately, the day I took these tests, I also helped prepare dinner at a local homeless shelter; Thank you, King Arthur Flour, for providing each employee-owner 40 paid hours per year in volunteering. Trust me, all of these cookies have come to the right place.

Do you have any favorite cooking tips: something special your grandmother shared with you or discovered yourself? Share in the comments below.