Biscuits and Scones

Master the essentials of biscuits and scones!

Master the art of tender, flaky biscuits and perfectly textured scones in this foundational baking class with Baking School instructor Jessica Myers.

In this On-Demand class, Jessica guides you through the essential techniques that define great biscuits and scones — starting with one of the most important skills: cutting in butter. You’ll learn three different methods to incorporate butter into dough, helping you understand how technique shapes texture, from ultra-flaky layers to soft, tender crumb.

From there, you’ll bake your way through five classic recipes that showcase the full range of this beloved category: buttermilk biscuits, drop biscuits, cathead biscuits, cream scones, and whole wheat scones. Along the way, you’ll explore how small changes in ingredients and mixing methods create dramatically different results.

By the end of class, you’ll have a flexible, go-to repertoire of sweet and savory biscuits and scones—perfect for breakfast spreads, brunch tables, or anytime baking.

On-Demand classes can be taken at any time, and can be re-watched over and over again, letting you learn at your own pace.

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