Why biscuit and scone ingredients need to stay cold (2024)

by Annalise Sandbergon Jan 17, 2017 (updated Sep 19, 2023)

A key factor in the rise of biscuits and scones, and an even bigger part of their texture, is the little bits of cold butter that melt and make steam as they bake. If the butter is too warm it will incorporate into the dry ingredients and those little pockets of butter and steam will be gone.

For tall, soft, and flaky biscuits and scones, make sure you start with cold butter and milk/buttermilk, and work the dough quickly so the butter doesn’t have a chance to warm up.

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originally published on Jan 17, 2017 (last updated Sep 19, 2023)

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