Why do biscuits go soft? (2024)

FAQs

What causes biscuits to go soft? ›

As the biscuits sit around, even in a tin, the sugar absorbs moisture from the air. Leave sugar in a bowl in the tropics, for example, and it will absorb so much water it will eventually turn into a liquid! As the sugar in the biscuit absorbs more moisture, it becomes softer and softer and less and less appetising.

Airtight containers will prevent them re-absorbing moisture from the air, which will make them soft.

Some would call that stale. Not sure what Brits would say, but your best bet is to use a descriptor, like "soggy."

Kneading too much and overhandling biscuit, shortcake and scone dough overdevelops the gluten in the flour, resulting in a chewy, tough baked product.

If your biscuits are too tough…

Biscuit dough is moist and sticky, so much so that it may seem too wet after you've added all your flour. If you do think this about your dough, fight the urge to add more dry ingredients — dough that isn't wet enough will bake into a hard, dry biscuit.

The key to making great biscuits is to use cold butter. We dice up the butter and then refrigerate it until ready to use. Cold butter will produce the fluffiest layers in your biscuits. Do not over-mix – once liquids touch the flour, mix just until dry ingredients are moistened.

Store them in airtight jars or bags in the refrigerator makes it last longer and stay crunchy with preserved flavor. If you want the cookies remain fresh longer, freeze them. But just as the storage in the refrigerator, be sure to wrap them in plastic bags for use in freezers and put them in a tightly sealed container.

But worry not: biscuits, like crisps, can be revitalised and made crunchy again by blasting them in a hot oven. And if you don't want to breathe life back into the biscuits via an energy-thirsty oven, you can still upcycle them in a number of easy ways.

Jo's solution: You've overbaked them. Take the cookies or biscuits out just before they firm up. Once cooled the edges will firm but the centres will remain soft and squidgy.

Soft biscuits

If your biscuits go a bit soft (maybe because they're old; maybe because an annoying housemate didn't close the packet after taking one) don't worry. Just pop them in the oven at 180°C (gas mark 4) for five minutes.

How do you harden soft biscuits? ›

Before putting biscuits in bag, turn on your oven to ~~~250° F/~~~120° C, then lightly spray the inside of the brown bag with water from a sprayer. Put the biscuits into the bag and close the bag firmly so it will stay closed. Place in oven for about 20 minutes and it should be enough to reheat the biscuits inside.

Probably because you over-kneaded them or put the butter in warm. Flaky biscuits are the result of cold butter being cut into the flour and just enough milk to bring the dough together. Only knead the dough a couple of times and pat it out instead of using a rolling pin.

It's super simple and makes tall, fluffy biscuits ready for breakfast, sandwiches, and more! The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most (they are so fluffy!).

Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there's no need to grease it. Line it with parchment if you like, for easiest cleanup.

If your biscuits go a bit soft (maybe because they're old; maybe because an annoying housemate didn't close the packet after taking one) don't worry.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.