Tips for Baking Biscuits
Always start baking biscuits with trays at room temperature. If your biscuit sheet is warm, your biscuit dough may melt and spread out.
Drop spoonfuls of dough 5cm apart so the biscuits don’t run together. Use a small ice cream scoop or spoon to “drop” your biscuits on the sheet so that the biscuits bake evenly and in the same shape. High-liquid batter spreads more than stiff dough.
If you’re pressed for time, mix ingredients, refrigerate, and bake later when family or friends arrive. There’s no better aroma than freshly baked biscuits!
For softer, chewier biscuits, bake just until they begin to brown.
Increase spread of biscuits with low oven temperature. Decrease spread of biscuits with high oven temperature.
To bake more than one tray of biscuits at a time, rotate your trays about half way through the bake. Put the top tray on the bottom rack and the bottom tray on top. This will ensure biscuits are all cooked evenly, and similar in colour.