Wayne Gisslen

Mixing and Production Methods: The Biscuit Method

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
Variations on the basic procedure produce different characteristics in the finished product.
  1. Using slightly more shortening and cutting it in less—until the pieces are the size of peas—produces a flakier biscuit.
  2. Omitting the kneading step produces a tender, crustier biscuit, but one with less volume.
Makeup of Biscuits
  1. Roll the biscuit dough into a sheet about ½ inch (1 cm) thick, being careful to roll it evenly and to a uniform thickness. Biscuits approximately double in height during baking.

  2. Cut into desired shapes. When using round hand cutters, cutting straight down produces the best shape after baking. Do not twist the cutter. Space the cuts closely to minimize scraps.

    Cutting into squares or triangles with a pastry cutter or knife eliminates scraps that would have to be rerolled. Roller cutters also eliminate or reduce scraps. Reworked scraps are tougher.

  3. Place the biscuits ½ inch (1 cm) apart on a baking sheet for crisp-crusted biscuits, or touching each other for softer biscuits. Bake as soon as possible.

    If desired, the tops may be brushed with egg wash or milk before baking to aid browning.