Techniquebeginnerreviewed
Chilling biscuit dough
Also searched as: chilling dough, resting cookie dough
In short: Chill butter dough before rolling: it does not stick, cuts out cleanly and does not spread in the oven.
Picture it
Like a chocolate bar in summer: from the fridge it snaps cleanly, warm it bends.
What happens
In the fridge the butter in the dough sets firm. At the same time the flour fully absorbs the moisture and what little gluten there is relaxes. If the cut shapes go into the oven cold, the edges set before the butter melts.
Why it matters
Warm dough sticks to the rolling pin, the shapes warp and spread during baking.
Where you meet it
How it’s done
Sequence · Step 1 of 4
Press the dough flat and chill in film for at least an hour.
All steps as a list
- Press the dough flat and chill in film for at least an hour.
- If it crumbles, let it soften for 5–10 minutes before rolling.
- Roll out between two sheets of baking paper, so no extra flour is needed.
- Chill the cut biscuits on the tray for another 10 minutes, then bake.
Rules of thumb
- For sharp outlines: cold biscuits into a hot oven.
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Sources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Teige: Mürbeteig