Why does biscuits crack on top when baking?

1. Overmixing: This is the most common culprit. When you overmix the dough, you develop the gluten too much, creating a tough, rubbery texture that leads to cracking.

2. Too much liquid: If you add too much liquid, the dough becomes too wet and can't hold its shape, resulting in cracking.

3. Not enough fat: Fat helps to tenderize the dough and prevent cracking. If there's not enough fat, the biscuits can be too dry and prone to cracking.

4. Hot oven: A very hot oven can cause the biscuits to rise too quickly and unevenly, leading to cracking.

5. Cold ingredients: If your butter, milk, or even the dough itself is cold, it can create uneven cooking and lead to cracking.

6. Poor handling: Handling the dough too much can also cause cracking. Be gentle and avoid kneading the dough too long.

7. Insufficient chilling: Chilling the dough allows the fat to solidify, which helps prevent the biscuits from spreading too much and cracking.

8. Overcrowded baking sheet: If the biscuits are too close together on the baking sheet, they can steam and cause cracking.

Tips to prevent cracking:

* Don't overmix: Only mix the dough until just combined.

* Use the right amount of liquid: Follow the recipe carefully and adjust only if necessary.

* Use enough fat: Ensure you're using the correct amount of butter or shortening.

* Preheat the oven to the correct temperature: A medium-high heat is usually best for biscuits.

* Use room temperature ingredients: This ensures even cooking.

* Handle the dough gently: Don't knead or work the dough too much.

* Chill the dough: Chill the dough for at least 30 minutes before baking.

* Give biscuits space: Leave plenty of room between the biscuits on the baking sheet.

By paying attention to these factors, you can prevent biscuits from cracking and ensure they bake up light and fluffy!