We're happy to help, Margaret! A few things frequently lead to hard, dry biscuits. The first and most common issue is if there's too much flour, baked goods don't rise well, are dry, dense, and lack flavor. Flour naturally packs down, so when measuring by volume, we recommend fluffing the flour with a whisk or spoon, sprinkling it into the measuring cup, and scraping off the excess. For the best accuracy, we recommend measuring your ingredients by weight. The second possible reason for biscuits being on the short or dense side is over-working the dough. The more times the dough is rolled out, the shorter each biscuit will become. Cutting the biscuits with a very sharp edge helps them rise as high as they can since the edges aren't pinched down. The easiest way to barely handle the dough and to give each biscuit a sharp edge is to pat your dough into a square (or rectangle, whatever is easier) and cut square biscuits with a sharp knife. You'll also want to slice off the edges. Any scraps can be baked off for snacks, they just won't rise quite as high as the full biscuits. Lastly, if you're baking your biscuits and they're not browning, you can try moving them to the top of the oven, brushing melted butter them before baking, or using an egg wash of either a whole egg or egg yolk with some milk. Even if they aren't browning on top (for whatever reason — it varies from oven to oven) pulling them out when they're browned or set on the bottom is key to not drying them out. A fork is a great way to turn over a biscuit around the 17-minute mark to see if the bottom has crisped and set nicely. We hope that these tips will be of help, and that your next batch will be a treat to bake and to eat. If you have any other questions, our free and friendly Baker's Hotline is available at 855-371-BAKE (2253) or through chat and email on our website so always feel free to reach out. Happy baking! Annabelle@KAF

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