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Biscuit Dough Ratio — 3 parts flour, 1 part fat, 1 part liquid

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3 parts self-rising flour (or AP flour + baking powder)

1 part cold fat (butter or shortening)

Overview

The biscuit dough ratio is 3:1:1 (3 parts flour, 1 part fat, 1 part liquid). Use cold butter and do not overwork — fold dough 3-4 times for flaky layers. Master ratio guide for baking from memory.

Key Details

  • 3 parts self-rising flour (or AP flour + baking powder)
  • 1 part cold fat (butter or shortening)
  • 1 part cold buttermilk
  • Cut butter into pea-sized pieces
  • Pat out — never use a rolling pin for tender biscuits

Why This Matters

  • Knowing the biscuit dough ratio lets you bake without a recipe
  • Baker's ratios are the foundation of all baking — scale up or down easily
  • Understanding ratios helps troubleshoot texture and flavor issues
  • Biscuit Dough is one of the most commonly searched baking formulas

How To

  1. 1Biscuit Dough ratio: 3:1:1 (3 parts flour, 1 part fat, 1 part liquid)
  2. 2Standard batch: 2 cups flour, 1/3 cup cold butter, 2/3 cup buttermilk
  3. 3Use cold butter and do not overwork — fold dough 3-4 times for flaky layers
  4. 4Weigh ingredients for the most consistent results
  5. 5Adjust ratio slightly based on humidity and altitude

Tags

unit-conversionsweightbaking-ratiosbiscuit-doughbaking-basicsratios

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Frequently Asked Questions

The biscuit dough ratio is 3:1:1: 3 parts flour, 1 part fat, 1 part liquid. Use cold butter and do not overwork — fold dough 3-4 times for flaky layers