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Home-made biscuits are very easy to make. There are , however, certain rules to remember. Biscuits should not rise like cakes, so unless there is anything to the contrary in the recipe, it is better to use plain flour. Do not be afraid of handling the dough, it can be kneaded well and rolled firmly. You will find it extremely helpful to do both. Keep your hands as warm as possible. Avoid using too much liquid in biscuit recipes as ths causes the mixture to spread badly and tends to make the biscuits soft instead of crisp right through to the middle. Most biscuits should cool on the baking tins as this helps to crisp them. It saves baking twice, which used to be the rule for biscuit making. If in doubt as to baking temperature, use a moderate oven - the biscuits should be crisp right through, not just browned on the outside. Use ungreased trays except where otherwise stated.

Home-made biscuits are very easy to make. There are, however,certain rules to remember. 1. Biscuits should not rise like cakes, so unless there is anything to the contrary in the recipe, it is always better to use plain flour. 2. Do not be afraid of handling the dough, it can be kneaded well and rolled firmly. You will find it extremely helpful to do both. Keep your hands as warm as possible. 3. Avoid using too much liquid in biscuit recipes as this causes the mixture to spread badly tends to make the biscuits soft instead of crisp right through the middle. 4. Most biscuits should cool on the baking tins as this helps to crisp them. It saves baking twice, which used to be the rule for biscuit making. 5. If in doubt as to baking terperature, use a moderate oven - the biscuits should be crisp right through, not just browned on the outside. 6. Use ungreased trays except where otherwise stated.