When it comes to making the perfect batch of biscuits, there’s an art to working with the dough. The key technique that many bakers swear by is to re-roll the dough just once. This might seem like a small detail, but it could be the difference between creating fluffy, layered wonders or ending up with tough and dense disappointments.

Every time you gather and re-roll your scraps, you’re working the gluten in the flour a bit more. Gluten is a protein that gives structure to your baked goods; however, in biscuits, too much structure can make them hard. That’s why a light touch and minimal handling are crucial for that melt-in-your-mouth texture.

To start, mix your ingredients until just combined. Then you turn the dough out onto your surface and pat it into shape. After cutting out your first round of biscuits, take a look at the scraps. Instead of balling them up into a heavy lump, gently bring them together and press them out again. It’s this second rolling where you should stop – re-rolling your dough any more than this increases the likelihood of overworking it.

Remember, your goal is tender biscuits with delicious layers, so keep the rolling pin to a minimum. With this simple yet effective strategy, your days of serving anything less than superb biscuits are behind you. And if you have more scraps after the second roll? Consider baking them off as they are for a rustic treat or use them as topping for casseroles or pot pies. That way, nothing goes to waste.

So next time you’re wearing the baker’s hat and diving into biscuit making, remember: roll once—just once—and enjoy the accolades for your flaky, buttery masterpieces!