Biscuit Baking Tip

by Zac Hawkins
(Delavan IL)

Hi all,
I stumbled across this biscuit baking tip while cooking biscuits and sausage gravy for my children's weekly Sunday brunch.

My wife and I have eight children, 5 grown, and 3 still at home. They absolutely love my biscuits and gravy.

Since I started making this kind of a weekly ritual when they were quite young, I had to cut up their biscuits for them. I personally use packaged biscuits, but this tip will work for made from scratch biscuits as well. And of course anytime you make them, whether with gravy or not.

Since my young children had trouble cutting up the biscuits themselves, I thought about what would make it easier for them. The main problem was the bottom of the biscuits got browner than the top by the time the biscuits were fully cooked. Making them crispy and hard to cut on the bottom.

How I solved this problem was quite simple. I arrange the biscuits on a cookie sheet close together of course, and place them on the center rack in the oven. Then, here is the key, I place an empty cookie sheet under them on the bottom rack.

What happens is, the heat is redirected above the lower empty sheet resulting in more uniform cooking. The top of the biscuits are barely golden brown when fully cooked, and the bottoms are the same.

Now I don't have to break or cut up the biscuits for my children, and they are lighter and fufflier than ever before. My children love them, and I hope this little tip will solve your hard bottom biscuit baking problems as well.

Best wishes,
Zac