The Baker's Hotline

January 3, 2019 at 11:16am

Hi Ted! A taller biscuit will wind up taller than a shorter one, but it doesn't necessarily make a difference in how much they rise. However, a possible reason that you preferred the taller batch is that with the addition of scraps, you had more layers of buttery biscuit dough, making more layers of butter to create steam and make for flaky layers. Biscuits between 3/4" and 1" tall raw are a great starting off point. Annabelle@KAF
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