Why does biscuits crack on top when baking?

Answer 1

Pastry is supposed to be crumbly! Just kind of squish it...

But, if it's cooked, crumbly, and just not working, you would have to moisten it...

Try (just a really small smidgen at a time) water!

Answer 2

The dough for drop biscuits is a little thinner than regular biscuit dough. It will usually just fall off the spoon when you drop it. Biscuit dough is thicker and drier. If you don't want to go to the trouble of rolling the dough out and cutting it, you can actually patty it out like you would Hamburgers.

After you mix it, simply dip your hands in flour and start pattying them out in the size you want your biscuits. Too big biscuits may not cook all the way in the middle, so keep them to about 1/2" to 3/4" thick. Just put them on the pan and bake them for 20 minutes at 400 degrees F.

To make drop biscuits, just add a little more milk, make the dough not too thin, but thin enough so it will drop from the spoon. It may take some trial and error to get it just right.

Something I do, because it is a little extra trouble to make homemade biscuits every time you want them, is when I do make biscuits, I make several batches while I have the mess going on. I cut and place the biscuits on cookie sheets, close together but not touching and put the cookie sheets in the freezer. After the biscuits have frozen, I bag them in zip locks by 8, 10, or 12, however many you want. Then when I want biscuits, just take out a bag, put them on the pan and bake at 400 degrees for 20 minutes.

Answer 3

The stupid cookies always crumbles dim wit! Because the stupid cookies always crumble dim wit!

Answer 4

The heat of the oven first dries the top of the biscuit. Then the continuing expansion of the biscuit because of it's leavening cracks the top as the biscuit expands.

Answer 5

Not enough shortening.

Answer 6

Not enough fat or butter in them