Too much dusting flour used
Use only enough flour to keep the dough from sticking to the bench.
Dough mixed too long
Hand mixing is the primary make-up method. If machine mixing, follow package directions. If possible, use an electric timer to automatically shut off the mixer.
Either water or buttermilk/milk temperature is too high
Cold liquid (50°F) is recommended. Warmer liquid can activate the leavening system too soon.
Excessive folding or kneading of dough
Give the dough a single fold. Do not knead.
Too little water or buttermilk/milk
Follow package directions for proper liquid amounts. If possible, use a scale to weigh the liquid.
Oven temperature is incorrect
Follow package directions for proper oven temperatures. Have oven checked for accuracy using an oven thermometer.
Biscuits left in the warmer too long.
Keep biscuits in the warmer for no more than 2 hours at 150°F
Incorrect amount of water or buttermilk/milk
Incorrect water or buttermilk/milk temperature
Cold liquid (50°F) is recommended.
Water or buttermilk/milk temperature is too high
Over mixing
Dough rolled too thin
Follow package directions for proper dough thickness. Use rails to ensure uniformity in dough thickness.
Soft dough
Too much liquid. Follow package directions for proper liquid amounts. If possible, use a scale to weigh the liquid.
Oven temperature is too low
Biscuit is too thick
Use biscuit rails to ensure uniformity in dough thickness.
Incorrect oven temperature/baking time
Follow package directions for proper oven temperatures and baking times. Have oven checked for accuracy using an oven thermometer.
Batter dropped onto the griddle from too great a distance.
Place pancake depositor close to the griddle.
Batter is too thick.
Follow package directions for preparing pancake batter. If possible, use a scale to weigh the milk.
Batter is too thin.
Batter is too warm.
Follow package directions for preparing pancake batter. Milk temperature should not be above room temperature. Do not store batter near the griddle.
Batter is too old.
Batter should not be kept for more than 48 hours.
Griddle temperature is too cool.
Have the griddle temperature checked for accuracy. Temperature should be approximately 375°F
Stir batter lightly before depositing.
Incorrect batter temperature.
Follow package directions for preparing pancake batter. Milk temperature should not be above or below room temperature.
Pancake was turned more than once
Bake for 1 1/2 minutes per side. Turn only once.
Pancakes are over baked
Bake for 1 1/2 minutes per side. Make sure griddle is 375°F
Batter was over mixed
When machine mixing, mix only until batter is smooth.
Griddle temperature should be approximately 375°F. Have griddle temperature checked for accuracy.
Griddle is dirty.
Clean and grease griddle before each use.
Excessive grease on griddle.
Clean and lightly grease griddle before each use.
Hot and cold spots on griddle.
Check griddle for hot and cold spots with a surface thermometer.
Batter is too cold.
When using a refrigerated batter, warm slightly before using. Stir the batter lightly with a whire whip before depositing the pancakes.
Batter has separated.