The Biscuit Dough Scrap Hack That's Way Easier Than Wasting Them

Making a batch of homemade biscuits can be a great way to relax in the kitchen, and they are a wonderful comfort food that can be eaten any time of day — not just during breakfast. Homemade biscuits are delicious, made with simple ingredients, and they are fun and easy to bake. They can also be customized to suit your individual preferences, whether you like them sweet or savory — and, of course, you can't forget the texture! Biscuits are crumbly, fluffy, and light, making them a delight to eat.

If you like making biscuits, though, you know there is a downfall — biscuit scraps. These are those little pieces left over after you have used a cup or biscuit cutter to punch out perfectly round discs from your biscuit dough. Most people will roll those scraps together to make more dough, then repeat the dough-cutting process until there are no more scraps, but that's not the best way to use these scraps. There is a great hack that can help, and it has to do with the baking process.

Instead of wasting those dough scraps, you can try a new way of cooking the biscuits. Just roll out your biscuit dough, and then place the whole batch on a greased baking sheet. Then, use a round cookie cutter or a drinking glass to cut out the biscuits — but don't pull apart the dough. Leave the entire thing in place, including the scrap edges, and bake it as is. Once they are done baking, you can pull the whole biscuits away from the edges.

By using this method, you don't have to regroup your dough and re-roll it to get more biscuits. Those scrap biscuits usually end up tougher and not as tasty as the others, anyway, because the dough has been overworked. Furthermore, you can only make so many biscuits with it before you have to throw away some of the dough. With this hack, you get to bake all of the dough, and you get smaller biscuits that are great for snacking or using in other recipes.

Just like regular-sized biscuits, these biscuit scrap pieces can be used in a variety of ways. Snack on them with a little warm butter and jam, or use them for small tea sandwiches. You can also use these little scraps for dipping in gravy or chicken pot pie filling. If you want dessert biscuits, these scraps can be used as a base for a bread pudding as a strawberry shortcake, as well as a crust for a pie.

If you are afraid you won't use the biscuits and the scraps in time, keep in mind that freshly baked biscuits will only last for 1-2 days at room temperature before they start to go stale. To extend their shelf life, they can be stored in an airtight container or zipped bag in the refrigerator for up to 1 week. If you need to store biscuits for longer than a week, they can be frozen for up to 3 months.