The Secret of a Perfect Biscuit Texture

A good biscuit is remembered not only for flavour, but for texture.

Some should snap cleanly. Some should crumble softly. Some should resist just enough to invite dipping.

Texture depends on proportion, but also on patience. Too much mixing makes a biscuit heavy. Too little rest leaves the crumb unsettled.

Even a few extra minutes in the oven can shift a biscuit from delicate to dry.

Texture is often the quietest part of baking, but it is where craft becomes visible.