The Unexpected Ingredient Ree Drummond Uses To Make Biscuits

In the southern United States, pretty much everyone knows what a biscuit is: a warm, soft, melt-in-your mouth ball of doughy goodness that can be eaten with chicken and gravy or even jam and cream. But in other parts of the world, including England and Australia, what Americans think of as biscuits are called scones. "Biscuit," meanwhile, refers to treats that more closely resemble cookies in the U.K., per Waterbridge. But even if we can't all agree on the name, we can agree on the fact that they're a yummy addition to any meal.

If you've ever tried to make biscuits from scratch, you might have been overwhelmed with all of the biscuit recipe variations out there. Many of us strive for that perfect recipe and are determined to eliminate any biscuit-making mistakes. 

Some of the more unusual ingredients include things like lemonade to help them rise and give them a subtle sweetness. But what does Ree Drummond — the nationally renowned cookbook author and tv show host — like to use in hers to help them rise? 

When making biscuits, Ree Drummond uses something most chefs might turn their noses up at: powdered milk. You'll find it in many of her biscuit recipes, including one for black pepper and sage biscuits, published by the Food Network.

"I love using powdered milk when I make biscuits," Drummond said on an episode of "The Pioneer Woman" (via Cheatsheet). "It helps with the flavor, but it also gives it a really nice consistency."

What defines a great biscuit is how soft, fluffy, and flaky it is, and there are two things that help achieve that perfect texture. The first one is how cold the butter you're using is; the second is what ingredient you use to make those bundles of goodness rise. If you've already perfected the basics, consider trying Drummond's secret biscuit ingredient — you'll have everyone at the dinner table complimenting your cooking.