Biscuit Dough Is More Versatile Than Its Name Suggests. Let’s Call It Something Else.

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Sept. 4 2013 4:15 PM

Stop Abusing Your Dough

Biscuit dough is amazingly versatile—as long as you don't destroy it with too much fuss. 

Biscuit dough is a wonderful thing, but it sells itself short. Virtually the exact same technique can be used to make biscuits, scones, cobbler topping, and shortcakes. Shouldn’t the dough’s name reflect its versatility?

In this video, Slate’s food and drink editor shows you how to mix, knead, and cut out biscuit (et al.) dough

For more on the potential of this buttery, easy-to-make dough, check out Slate’s recipe for strawberry shortcakes.

L.V. Anderson is a Slate assistant editor. She edits Slate's food and drink sections and writes Brow Beat's recipe column, You're Doing It Wrong. 

Videos curated by Slate staff.

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