Pro Tips & Variations
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Temperature matters: Hot oven, cold butter, cold milk/buttermilk = best rise and texture. Many reliable recipes use 425‑450°F to bake biscuits. Baker Bettie+2Chelsey Gray+2
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Don’t overmix: Once the liquid hits the flour, stir until just combined — a few lumps are fine. Overmixing ruins the delicate lift.
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Fresh vs. frozen berries: Frozen berries are okay but may make dough wetter; flour them first. Fresh give you juicy bursts.
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Flavor boosts: Try adding lemon zest or vanilla. A splash of buttermilk adds a slight tang which some people like.
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Storage: Biscuits are best fresh, but you can freeze either raw dough or baked biscuits. Warm in the oven before serving. Chelsey Gray+1
