Easy Sourdough Biscuits Recipe - Tender Homemade Biscuits! (2025)

FAQs

How do you keep homemade biscuits from getting hard? ›

The biscuits will be hard and tough if you stir the dough too much. They will have a floury, uneven texture if you don't mix enough. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect consistency and texture.

The result: Tough, dense biscuits. Over-handling the dough can additionally over-develop the gluten protein in the flour, yielding a tough and chewy bite. As a general rule, handle the mixed dough as little as you can in order to roll, layer, or shape it.

Be sparing with any flour you put on the work surface to roll your dough too. Too much will dry it out and cause the cookie to crumble (so to speak). If your freshly baked biscuits seem too soft after they're cooled, then they're either under baked, or there is too much liquid in the recipe.

Heavy Cream.

The heavy cream adds flavor to the biscuit by adding a little more fat and helps hydrate the dough. The extra fat in the heavy cream is helpful because buttermilk in stores is often “low-fat” buttermilk.

Preheat your oven to around 300–325°F (150–160°C). * Place the soft biscuits on a baking sheet in a single layer. Make sure they are not touching each other. * Bake them in the preheated oven for about 5–10 minutes, or until they have crisped up to your liking.

Make sure the recipe you are using is a good one. The best proportion of flour to fat is 1/2 cup of fat for every 2 cups of flour. More fat will make softer biscuits, which could be a good thing. Too little fat will result in dry and heavy biscuits.

Place the pan of biscuits in the refrigerator while you preheat your oven to 425°F, or for about 20 to 30 minutes. This short chill will help the biscuits maintain their shape while baking.

They can be upgraded using Bites and Coins to enhance their ATK and HP, and their additional buffs can be unlocked with Crystals and rerolled with Beascuit Dough. Beascuits can only be equipped after a player has cleared Stage 1-3 on Beast-Yeast, and can only be equipped to Cookies that match their specific type.

How to make biscuits less dense? ›

Low-protein flours keep biscuits fluffy and light, never tough. Yogurt provides both hydration and structure, for biscuits that bake up straight and tall but moist.

Avoid over mixing the ingredients.

To avoid dry and tough Bisquick biscuits, it's very important that you mix the ingredient until they are just barely incorporated. It's perfectly okay if there are some visible spots of baking mix.

A very hot oven is also key to good biscuits. My oven tends to run hot, so I put the temperature at 425°F, but if your oven is cool, you can go up to 450°F.

Use A Ziplock Bag

Just place the leftover biscuits in the ziplock bag and seal it properly. This will keep the moisture away from the biscuits and protect them from becoming soft. Avoid keeping ziplock bag near heat as they are not heat friendly.

The solution is as simple as putting the biscuits in an airtight jar along with a small piece of bread (no more than half a slice). If you don't have an airtight jar, a zip-lock bag also works well. The science behind it is that biscuits start to dry out as soon as you remove them from the oven.

Store them in airtight jars or bags in the refrigerator makes it last longer and stay crunchy with preserved flavor. If you want the cookies remain fresh longer, freeze them. But just as the storage in the refrigerator, be sure to wrap them in plastic bags for use in freezers and put them in a tightly sealed container.

First, Day confirmed that storing biscuits in the fridge is fine as long as they're in an airtight container. This keeps the biscuit fresh for up to five days. “For long term storage, wrap biscuits in plastic wrap, then with tin foil. Store for up to one month in the freezer,” she said.

Right before it's time to serve the biscuits, microwave the bag for a minute. Then, line a bowl or basket with a tea towel, put the heated bag in, and pile on the biscuits. Drape a second tea towel on top to keep the heat in and your biscuits should stay warm until people are ready for seconds.

As in bread, starch from the flour in biscuits begins to crystalize after a few days, theoretically making biscuits more brittle. But in many biscuits, the high sugar content masks this process by absorbing water from the atmosphere, ultimately resulting in a soft biscuit.