{"id":34374,"date":"2022-09-23T14:46:38","date_gmt":"2022-09-23T14:46:38","guid":{"rendered":"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/"},"modified":"2022-09-24T10:53:08","modified_gmt":"2022-09-24T10:53:08","slug":"why-do-my-bisquick-biscuits-fall-apart","status":"publish","type":"post","link":"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/","title":{"rendered":"Why do my Bisquick biscuits fall apart?"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_58 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\" role=\"button\"><label for=\"item-6634d709a2f39\" ><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input aria-label=\"Toggle\" aria-label=\"item-6634d709a2f39\"  type=\"checkbox\" id=\"item-6634d709a2f39\"><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#Why_do_my_Bisquick_biscuits_fall_apart\" title=\"Why do my Bisquick biscuits fall apart?\">Why do my Bisquick biscuits fall apart?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#Why_are_my_biscuits_not_light_and_fluffy\" title=\"Why are my biscuits not light and fluffy?\">Why are my biscuits not light and fluffy?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#How_do_you_make_Joanna_Gaines_biscuits\" title=\"How do you make Joanna Gaines biscuits?\">How do you make Joanna Gaines biscuits?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#Why_are_Bisquick_biscuits_so_crumbly\" title=\"Why are Bisquick biscuits so crumbly?\">Why are Bisquick biscuits so crumbly?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#How_do_you_keep_homemade_biscuits_from_crumbling\" title=\"How do you keep homemade biscuits from crumbling?\">How do you keep homemade biscuits from crumbling?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#Why_do_homemade_biscuits_fall_apart\" title=\"Why do homemade biscuits fall apart?\">Why do homemade biscuits fall apart?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#Why_did_my_biscuits_collapse\" title=\"Why did my biscuits collapse?\">Why did my biscuits collapse?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#Why_arent_my_biscuits_light_and_fluffy\" title=\"Why arent my biscuits light and fluffy?\">Why arent my biscuits light and fluffy?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#What_is_the_secret_to_light_fluffy_biscuits\" title=\"What is the secret to light fluffy biscuits?\">What is the secret to light fluffy biscuits?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#What_makes_biscuits_rise_and_fluffy\" title=\"What makes biscuits rise and fluffy?\">What makes biscuits rise and fluffy?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#Why_are_my_biscuits_not_Golden\" title=\"Why are my biscuits not Golden?\">Why are my biscuits not Golden?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#What_is_Joanna_Gaines_biscuit_recipe\" title=\"What is Joanna Gaines biscuit recipe?\">What is Joanna Gaines biscuit recipe?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#How_do_you_make_Callies_biscuits\" title=\"How do you make Callies biscuits?\">How do you make Callies biscuits?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#What_are_cowboy_biscuits_made_of\" title=\"What are cowboy biscuits made of?\">What are cowboy biscuits made of?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#What_does_cream_of_tartar_add_to_biscuits\" title=\"What does cream of tartar add to biscuits?\">What does cream of tartar add to biscuits?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#How_do_I_make_my_biscuits_less_crumbly\" title=\"How do I make my biscuits less crumbly?\">How do I make my biscuits less crumbly?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#Why_are_my_homemade_biscuits_dry_and_crumbly\" title=\"Why are my homemade biscuits dry and crumbly?\">Why are my homemade biscuits dry and crumbly?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#What_causes_the_flaky_texture_of_a_biscuit\" title=\"What causes the flaky texture of a biscuit?\">What causes the flaky texture of a biscuit?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#How_do_you_make_biscuits_more_moist\" title=\"How do you make biscuits more moist?\">How do you make biscuits more moist?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#What_causes_my_biscuits_to_crumble\" title=\"What causes my biscuits to crumble?\">What causes my biscuits to crumble?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-21\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#How_do_you_keep_biscuits_from_breaking\" title=\"How do you keep biscuits from breaking?\">How do you keep biscuits from breaking?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-22\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#Why_are_my_homemade_biscuits_dry\" title=\"Why are my homemade biscuits dry?\">Why are my homemade biscuits dry?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-23\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#How_do_you_make_biscuits_less_crumbly\" title=\"How do you make biscuits less crumbly?\">How do you make biscuits less crumbly?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-24\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#What_makes_a_biscuit_fall_apart\" title=\"What makes a biscuit fall apart?\">What makes a biscuit fall apart?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-25\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/#Why_do_my_biscuits_rise_and_then_fall\" title=\"Why do my biscuits rise and then fall?\">Why do my biscuits rise and then fall?<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Why_do_my_Bisquick_biscuits_fall_apart\"><\/span>Why do my Bisquick biscuits fall apart?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>One reason your biscuits might be crumbling more than you like is that <b>you didn&#8217;t use enough milk. Be sure to watch your measurements carefully. You might have also used too much flour when you rolled out your biscuits.<\/b><\/p>\n<p>Also Read: <a href=\"https:\/\/needtorefrigerate.com\/why-are-my-drop-biscuits-crumbly\/\" target=\"_blank\" rel=\"noopener\">Why are my drop biscuits crumbly?<\/a><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Why_are_my_biscuits_not_light_and_fluffy\"><\/span>Why are my biscuits not light and fluffy?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>They usually bake for a short time, about 12 to 15 minutes. <b>If your oven is too cold, then your biscuits will be dense. Biscuits need very hot oven temperatures to activate the leavening agent and achieve their rise. Your biscuits may cook through if you put them in a cool oven.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"How_do_you_make_Joanna_Gaines_biscuits\"><\/span>How do you make Joanna Gaines biscuits?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><b>Cold butter is key to making your biscuits fluffy. Warm butter will be absorbed into the flour and prevent them becoming all fluffy. Its similar to making pie crust. Cold butter will not be fully absorbed by the flour which means you will have small chunks visible in the dough.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Why_are_Bisquick_biscuits_so_crumbly\"><\/span>Why are Bisquick biscuits so crumbly?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>WHY ARE MY BISQUICK BISCUITS CRUMBLY? One reason your biscuits might be crumbling more than you like is that <b>you didn&#8217;t use enough milk. Be sure to watch your measurements carefully. You might have also used too much flour when you rolled out your biscuits.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"How_do_you_keep_homemade_biscuits_from_crumbling\"><\/span>How do you keep homemade biscuits from crumbling?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Conversely you might find that your biscuits are too crumbly. The likelihood here is that your recipe needs a bit more liquid, or your recipe has too high a ratio of flour. <b>Be sparing with any flour you put on the work surface to roll your dough too<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Why_do_homemade_biscuits_fall_apart\"><\/span>Why do homemade biscuits fall apart?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><b>When the fat is cut too small, after baking there will be more, smaller air pockets left by the melting fat. The result is a baked product that crumbles.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Why_did_my_biscuits_collapse\"><\/span>Why did my biscuits collapse?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>1. <b>THE FAT ISN&#8217;T COLD ENOUGH, AND THE OVEN ISN&#8217;T HOT ENOUGH. Make sure you chill the butter for 30 minutes (it will cool faster when cut into pieces). Doing so ensures that the fat doesn&#8217;t melt and produce greasy, leaden biscuits.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Why_arent_my_biscuits_light_and_fluffy\"><\/span>Why arent my biscuits light and fluffy?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>1. <b>THE FAT ISN&#8217;T COLD ENOUGH, AND THE OVEN ISN&#8217;T HOT ENOUGH. Make sure you chill the butter for 30 minutes (it will cool faster when cut into pieces). Doing so ensures that the fat doesn&#8217;t melt and produce greasy, leaden biscuits.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_is_the_secret_to_light_fluffy_biscuits\"><\/span>What is the secret to light fluffy biscuits?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Secret to Fluffy Biscuits #1: <b>Use cold butter<\/b> Warm butter will be absorbed into the flour and prevent them becoming all fluffy. Its similar to making pie crust. Cold butter will not be fully absorbed by the flour which means you will have small chunks visible in the dough.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_makes_biscuits_rise_and_fluffy\"><\/span>What makes biscuits rise and fluffy?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>High rise! I think the key is to use <b>self-rising flour AND additional baking powder AND baking soda. They were still incredibly tender and fluffy, though.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Why_are_my_biscuits_not_Golden\"><\/span>Why are my biscuits not Golden?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>If your biscuits are <b>too dry<\/b> Our advice: Start with the lowest time suggestion in your recipe. Then, if your biscuits are starting to look brown, take them out and brush them with butter before serving.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_is_Joanna_Gaines_biscuit_recipe\"><\/span>What is Joanna Gaines biscuit recipe?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><b>JOJO&#8217;S BISCUITS<\/b><\/p>\n<ul>\n<li>4 cups self-rising flour, plus more for the work surface.<\/li>\n<li>2 tablespoons baking powder.<\/li>\n<li>1 teaspoon baking soda.<\/li>\n<li>pound (3 sticks) salted butter, cold, cut into -inch pieces or grated.<\/li>\n<li>2 large eggs, beaten, plus 1 large egg for brushing.<\/li>\n<li>1 cups buttermilk, or as needed, plus 1 tablespoon for brushing.<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"How_do_you_make_Callies_biscuits\"><\/span>How do you make Callies biscuits?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><b>Baking Biscuits<\/b><\/p>\n<ul>\n<li>Preheat the oven to 400xb0F.<\/li>\n<li>Unwrap the biscuits and remove from plastic wrap.<\/li>\n<li>Wrap completely on one layer in aluminum foil.<\/li>\n<li>Bake in an oven for 25-30 minutes.<\/li>\n<li>Don&#8217;t forget to butter those biscuits!<\/li>\n<li>Let the biscuits rest for a couple of minutes before enjoying.<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"What_are_cowboy_biscuits_made_of\"><\/span>What are cowboy biscuits made of?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Baking powder biscuits <b>3 cups flour 6 teaspoons baking powder 3 tablespoon fat (lard or bacon drippings) Approx.<\/b><b>1 cup of milk 1 teaspoon salt 1 tablespoon sugar Sift together dry ingredients, then rub in lard with fingertips, until flaky. Pour about a cupful milk to moisten.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_does_cream_of_tartar_add_to_biscuits\"><\/span>What does cream of tartar add to biscuits?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>And <b>baking powder is typically made of 2 parts baking soda to 1 part cream of tartar. In the presence of a liquid, the acidity of the cream of tartar activates the baking soda, causing it to start bubbling away, and that, in turn, is what makes the biscuits rise.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"How_do_I_make_my_biscuits_less_crumbly\"><\/span>How do I make my biscuits less crumbly?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><b>Coating your tools with flour instead of putting it directly on the dough will ensure that the proper amount ends up in your biscuits, keeping them flaky but not crumbly.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Why_are_my_homemade_biscuits_dry_and_crumbly\"><\/span>Why are my homemade biscuits dry and crumbly?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>The likelihood here is that <b>your recipe needs a bit more liquid, or your recipe has too high a ratio of flour. Be sparing with any flour you put on the work surface to roll your dough too. Too much will dry it out and cause the cookie to crumble (so to speak).<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_causes_the_flaky_texture_of_a_biscuit\"><\/span>What causes the flaky texture of a biscuit?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>SARAH SAYS: <b>Cutting the fat into the dry ingredients, also known as cutting in, results in a flaky texture. The purpose of cutting fat into the flour is to break up the fat and expose more surface area so it can be in contact with a greater amount of flour particles.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"How_do_you_make_biscuits_more_moist\"><\/span>How do you make biscuits more moist?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Another surprising addition that helps biscuit dough stay moist is <b>softened cream cheese, particularly in recipes that call for rolling out the dough multiple times. Adding a thin spread of softened cream cheese between the layers counteracts the dough&#8217;s tendency to dry out if it is worked too much.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_causes_my_biscuits_to_crumble\"><\/span>What causes my biscuits to crumble?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><b>When the fat is cut too small, after baking there will be more, smaller air pockets left by the melting fat. The result is a baked product that crumbles. When cutting in shortening and other solid fats, cut only until the pieces of shortening are 1\/8- to 1\/4-inch in size.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"How_do_you_keep_biscuits_from_breaking\"><\/span>How do you keep biscuits from breaking?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>One reason your biscuits might be crumbling more than you like is that <b>you didn&#8217;t use enough milk. Be sure to watch your measurements carefully. You might have also used too much flour when you rolled out your biscuits.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Why_are_my_homemade_biscuits_dry\"><\/span>Why are my homemade biscuits dry?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><b>Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"How_do_you_make_biscuits_less_crumbly\"><\/span>How do you make biscuits less crumbly?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><b>Coating your tools with flour instead of putting it directly on the dough will ensure that the proper amount ends up in your biscuits, keeping them flaky but not crumbly.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_makes_a_biscuit_fall_apart\"><\/span>What makes a biscuit fall apart?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Falling apart Conversely you might find that your biscuits are too crumbly. The likelihood here is that <b>your recipe needs a bit more liquid, or your recipe has too high a ratio of flour. Be sparing with any flour you put on the work surface to roll your dough too.<\/b><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Why_do_my_biscuits_rise_and_then_fall\"><\/span>Why do my biscuits rise and then fall?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><b>Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Why do my Bisquick biscuits fall apart? One reason your biscuits might be crumbling more than you like is that you didn&#8217;t use enough milk. Be sure to watch your measurements carefully. You might have also used too much flour when you rolled out your biscuits. Also Read: Why are my drop biscuits crumbly? Why &#8230; <a title=\"Why do my Bisquick biscuits fall apart?\" class=\"read-more\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/\" aria-label=\"More on Why do my Bisquick biscuits fall apart?\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1107],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Why do my Bisquick biscuits fall apart? - Cooking Brush<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cookingbrush.com\/why-do-my-bisquick-biscuits-fall-apart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Why do my Bisquick biscuits fall apart? - Cooking Brush\" \/>\n<meta property=\"og:description\" content=\"Why do my Bisquick biscuits fall apart? 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