Wed, 06 May 2026 11:18:06 +0000

5! Why Every Biscuit Lover Cringes at This Soggy Disaster—Click to Learn! If you’re a true biscuit fan, it’s only natural to cringe when you see a biscuit that’s been so soggy it might as well double as a wet paper towel. Whether made at home or purchased from your favorite bakery, this soggy disaster has become a notorious emblem of poor texture and rushed preparation—something no biscuit fiend wants in their mouth. Here’s the shocking truth: every bite of a soggy biscuit tells a story of incorrect moisture levels, uneven baking, or poor flour choice. Let’s break down why this is more than just a minor imperfection—and why every biscuit enthusiast should learn how to avoid it altogether. Why Does a Biscuit Turn Soggy?
The root cause usually lies in one or more of these common baking blunders:
- Over-loafing or under-loafing dough, leading to uneven steam release.
- Using too much fat or liquid without adjusting baking time.
- Incorrect oven temperature, causing the exterior to cook but the interior to stay damp.
- Storing warm biscuits in humid conditions, trapping moisture.