Not Crisp or Browned

Here are some helpful solutions for the common causes:

  • Fat pieces too small

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

  • Too little air/heat circulation; crust is slightly underdone

    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.