Biscuit Calories

Biscuits are usually made with flour, a leavening agent, salt, cold butter or shortening, and buttermilk or milk. The cold fat and gentle mixing help create a tender texture; overworking the dough can make the biscuits tough.

Biscuits are usually less sweet and have a softer, flakier texture than scones. Scones often include sugar or add-ins such as dried fruit, while American-style biscuits are commonly served alongside savory meals or split and topped.

Biscuits usually turn tough when the dough is overmixed or too much flour is worked into it. Mix only until it comes together, handle it gently, and avoid pressing or kneading it repeatedly.

Biscuits may not rise if the baking powder is no longer effective, the oven was not hot enough, or the dough was handled too much. Keep the fat cold and put the shaped biscuits into a properly preheated oven.

To make flaky biscuits, cut cold butter into the flour and fold the dough over itself before cutting it. Keep the pieces of fat visible and avoid kneading until smooth; those layers help the biscuits rise and separate as they bake.

Biscuits pair well with butter, jam, honey, eggs, or sausage gravy. In the American South, biscuits and gravy are a classic savory meal; biscuits can also be served as a soft side for soups and stews.

Yes, biscuit dough can be shaped ahead and kept covered in the refrigerator until baking. Handle it gently when moving the pieces, and bake them in a preheated oven so the cold fat and leavening can produce a good rise.

Yes, you can freeze baked biscuits once they have cooled, or freeze shaped, unbaked dough for baking later. Seal them well to prevent freezer odors and dryness, and warm baked biscuits after thawing for a fresher texture.

Store cooled leftover biscuits in an airtight container at room temperature. They are best fresh and can dry out as they sit; warming them briefly before serving helps soften them, while freezing is better for longer storage.