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Not Crisp or Browned

Here are some helpful solutions for the common causes:

SOLUTION

For a crisper and more browned biscuit, scone or shortcake, fat pieces should be the size of peas. Learn more about Fats in Baking.

SOLUTION

Bake biscuits, scones or shortcakes on cookie sheets or jelly-roll pans (baking pans with 1/2-inch high sides). Leave at least 1-inch space between biscuits.

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