Why Do My Biscuits Crumble? – How To Fix Your Crumbly Biscuit Dough
Biscuits have been our all-time favorite dessert and snack in the world. It is a versatile dish that can be used on every occasion. Whether it is a friend meet-up or a huge workshop, biscuits are great for munching on together.
Making biscuits is a simple yet complicated job to do. It is simple as they are quick to make, and you can combine them with various ingredients such as fennel seeds, chia seeds, chocolate chips, or raisins.
However, the tricky part is creating a seamless texture for your biscuit. Many biscuit homemakers tend to wonder:
“Why do my biscuits crumble?” or “What makes biscuit crumbly?” when they make their first batches. So, let us share with you the science behind biscuit making and how to fix those crumbly biscuits.
What Are The Types Of Biscuits?
Before we learn how to fix crumbly biscuit dough, here’s a fact for you:
There is nothing wrong with crumbly biscuits. There are many types of biscuits with different textures that you might not have known before.
These quick breads can be soft and chewy, but others can be firm, dry, and crumbly. They all depend on the type of biscuit you are trying to make.
A general biscuit recipe would contain all-purpose flour, baking powder or baking soda, granulated sugar, and buttermilk.
However, with the same ingredients, biscuits can have different types and textures. Until now, there are six types of biscuits:
Rolled biscuit is probably the most popular biscuit type in the world. A rolled biscuit, also known as baking powder biscuit, is a type of biscuit where you roll the dough, cut each piece into a round shape, and bake them.
When baking, the biscuit will rise and become higher than its original shape. A good rolled biscuit tastes light, tender and fluffy with a golden-brown color.
Another popular type of biscuit is Drop biscuits. The name comes from how you put the wet dough into each biscuit piece: dropping small-size biscuit dough on the baking sheet instead of shaping the biscuit dough like a rolled biscuit.
As the dough is moistened, the biscuit doesn’t change much of its appearance with a coarser taste.
Lastly, scones are wedge-shaped and sweet biscuit types that are made of cream and real butter. The texture of scones is commonly known to be crusty, crumbly and tender, and sometimes cakey.
Why Do My Biscuits Crumble?
As you have known, biscuits can have different textures, which vary from soft and tender to crumbly and crusty. If you’re making scones biscuits, the result should be a dry and crumbly texture.
However, if you’re making a rolled biscuit and it winds up to be dry and rough texture, it might be a problem during the biscuit-making process. So, why does your buttermilk biscuit crumble?
Research shows that the proportion of the basic ingredients affect the texture of the dough significantly.
A different ratio can result in a great change from soft to crumbly textures and vice versa. If your biscuits are dry and crumbly, they could be the consequences of these reasons:
High Dry Ingredients
Dry ingredients in biscuits such as all-purpose flour, sugar, or baking powder can leave your biscuit dough dry and crumbly if you use them higher than the normal ratio.
If the dry ingredients are too high, the amount of fat cannot lubricate all the dough ingredients and lead to dry biscuits.
Wrong Fat Dosage
Fat is another important factor that determines your biscuits’ texture—fat functions as a shortener to the gluten, which is for forming mass. So, when fat is cut too small, many air pockets will be formed after baking because of the melting fat.
The texture would be full of holes and inconsistent, leading to become dry and crumbly. Fat types can also affect the result, such as oils make your biscuits crumble and lard makes it flakier.
Therefore, it is necessary to check the amount and ratio of fat you’re using to ensure that the texture of biscuits will be what you expect.
When making biscuits, you may tend to mix them for a long time, like making bread. However, with biscuits, you want to tone down the strength to have some air inside, which creates a natural fluffy and soft texture.
When you over mix the dough, the gluten will be produced more, leading to a dry and rough mixture.
And if you’re in a warm-weather area, overmixing it might make the dough greasy because of the melting fat. As a consequence, the biscuits become super flabby and flat.
How To Fix Your Crumbly Biscuit?
Making biscuits is simple and complex at the same time. If you put the wrong ratio of ingredients in the biscuit dough, you might expect a completely different texture outcome.
But don’t worry, you don’t need to waste all of those batters with our guide to fix the crumbly biscuit.
More Fat And Liquid
If you think your dough has an unbalanced ratio of dry ingredients, you need to lubricate the biscuit batter to moisten the texture. First, you can add more fat using a measuring cup. You can use butter or margarine to add some lubrication to the dough.
You can also pour the liquid into the batter so that it is moistened. Pour a small amount of milk around 2/3 cup and mix it up with the batter. This will moisture the biscuits and improve its texture.
Let The Dough Sit For A While
If the reason leading to your dry biscuits are over-beating the batter, you need to let the dough sit for a while.
I know we all want to get to work right away with our batter, but you need to let the dough rest for about 30 minutes before using a biscuit cutter to cut it on a baking sheet or cookie sheet. This act is to even out the liquid in the dough so that it is softer and scoopable.
Use Hand-Mixing Technique
Sometimes, using a stand mixer might make your ingredients blend into the batter, resulting in overmixing or overheating the dough.
Therefore, when mixing the dough in a mixing bowl, you prefer to use your hands to allow all the ingredients to come together. With every gentle touch, you are creating your biscuit texture to be soft and tender.
How To Keep Homemade Biscuits From Falling Apart?
Usually, your homemade biscuits fall apart because of the additional flours in the biscuit dough.
What you can do is to measure your flour properly. Use a spoon to take the flour and put it in a measuring cup, then scrap the higher than the cup’s excessive flour.
What Makes Biscuits Fluffy?
The key to make the biscuits fluffy is letting the dough rest for a while before cutting it for baking. That helps maintain the fat to cool down and not to produce greasy biscuits.
Another factor is putting the heat at 500 degrees will encourage the biscuits to rise as high as possible.
Biscuit is a great snack to share with friends and family. It can have different styles and textures: tender, fluffy, soft or crumbly and flaky depending on the techniques and amount of ingredients you put in the biscuit dough.
We hope that our post has answered your question: “Why do my biscuits crumble?” and show you what you can do instead to make your biscuits fluffier and softer.