Can you eat raw biscuit dough?

In this post, I will answer the question: “Can you eat raw biscuit dough?” and I will explain the potential dangers related to its consumption. On the other hand, I’ll show you how to make biscuit dough and give you some pointers on how to make great biscuits.

Can you eat raw biscuit dough?

No, you can’t eat raw biscuit dough. You can get sick if you eat raw dough made with flour or eggs. Bacteria such as E. coli and Salmonella can be found in raw dough.

The pathogens Escherichia coli (E. coli) bacteria have not been killed or removed from raw flour. From the farm to your grocery shelf, flour can be contaminated at any point. Germs can enter raw flour while harvesting, processing, or transportation, as well as in your shopping basket or at home.

Salmonella germs can be found in raw eggs, thus they should never be eaten uncooked or undercooked.

Breads, cookies, cakes, biscuits, and any other baked food should be completely cooked before eating. Brownie mixes, cake mixes, and other prepackaged mixes may contain raw flour, and many of these combinations call for raw eggs.

These microorganisms that can cause illness are killed by baking the flour and cooking the eggs.

What happens if you eat raw biscuit dough?

It is unsafe to eat raw biscuit dough as you may get infected by E.coli or Salmonella.

E.coli infections

E. coli infections usually cause symptoms 3 to 4 days after the germ enters the body. Diarrhea, abdominal discomfort, nausea, and vomiting are some of the symptoms.

Salmonella infections

Salmonella infections can cause symptoms as soon as the microorganism enters the body. Symptoms can appear anywhere from 6 to 48 hours after ingesting infected food. Nausea, diarrhea, stomach cramping, vomiting, fever, chills, blood in the stool, and headaches are some of the symptoms.

In most cases, people recover from these illnesses within a week and do not require treatment. Both E. coli and Salmonella infections, on the other hand, can lead to significant consequences and even death. Young children, the elderly, and persons with compromised immune systems are most vulnerable to these illnesses.

It is therefore preferable to ensure that your biscuit is thoroughly cooked before eating it to avoid any health risks.

What are the basic ingredients of a biscuit dough?

Flours, sugars, and fats are the most important ingredients in biscuit production. Various tiny components for leavening, flavor, and texture may be added to these ingredients.

Wheat flour

Wheat flour is the most important component in biscuits. Gliadin and glutenin are two proteins found in wheat flour. These proteins combine to make gluten when they are exposed to water. 

The flour specification, recipe, and mixing and forming methods all play a role in how gluten is formed, as well as its strength and elasticity. 

Wheat flour contains primarily starch. It accounts for about all of the carbohydrate content and around 80% of the total calories in wheat flour. 


Sugar not only adds sweetness to the biscuit, but it also helps to build the texture.

Dissolved sugar inhibits starch gelatinization and gluten production, resulting in a more soft biscuit texture.


Fats play a critical role in the texture, mouth feel, and bite of the biscuit. 

The fats are made from high-quality crude oils that have been refined, bleached, and deodorized.  Butter and margarine can also be used in biscuits.

Fats used in  biscuits are mostly made of vegetable oils. It may also be presented in a generic form, such as ‘shortening,’ which is a term used to describe one of the primary roles of fat in biscuits, which is to ‘shorten’ the dough, giving its melting characteristics and crumbly quality.


In biscuit dough, eggs are a primary source of moisture and protein. 

By interacting with the carbohydrate and protein in the flour, the liquid in eggs gives biscuits shape, and their protein makes them chewy.

Leavening agents

Ammonium bicarbonate is a volatile salt that works well as a leavener. It produces carbon dioxide, ammonia gas, and water when heated. 

The most essential aerating agent is sodium bicarbonate. When cooked, it combines with the dough’s acidic components, releasing carbon dioxide and water.

What are the tips to perfect biscuit preparation?

There are a few characteristics that must be considered when making a flawless biscuit dough:

Use of quality ingredients

To make a perfect biscuit dough, it is critical to carefully pick the elements that will be used in the recipe, particularly the flour quality.

It is not recommended to use flour with a high protein level because the dough will be denser and rougher.

White “all-purpose” flour is the best flour to use when making biscuits. It’s a soft red winter wheat with a low protein and gluten level that keeps biscuits light and fluffy.

Some bakers believe that using two distinct types of flour is preferable. Half cake flour and half all-purpose flour is a typical combination. This mixture will produce a light and airy biscuit with a pleasant, satisfying bite on the outside.

The type of fat used is also a determining element in the quality of the dough. Butter is generally used in biscuit formulation for its authentic and long-lasting flavor. 

In the USA, butter must contain at least 80% butterfat, with the remainder consisting of water and milk solids. Butter in Europe has a somewhat greater fat content, ranging from 82 percent to 85 percent. And these figures matter because the more water in your butter, the more chances it has of mixing with flour to produce gluten and softening at room temperature. 

As an alternative to butter, shortening can be used for the formulation of biscuits. Shortening is a common ingredient in biscuits since it is far less expensive and easier to deal with than butter. Shortening is derived from hydrogenated vegetable oil and became popular as a substitute for animal fats in the mid-twentieth century. Unlike butter, shortening is almost entirely made up of fat; it contains no water or milk solids.

In doughs, shortening is more effective at reducing gluten production. Indeed, the name comes from the fact that it “shortens” gluten strands. It also has a higher melting point than butter, so even if you mix it with your hands, it won’t smear into the biscuit dough.

Temperature management

According to expert bakers, when it comes to biscuits preparation, temperature matters. 

To acquire the lift that biscuits deserve, the dough must be very cold and the oven must be quite hot. They’re similar to cookies; the dough should be very cold before baking. Some bakers refrigerate them overnight to ensure that they maintain their shape and puff out nicely.

The biggest error biscuit makers make is not using cold products. Even the flour needs to be as cold as possible. Some bakers combine all of the dry ingredients in a mixing bowl and freeze it for as long as possible.

After cutting the biscuits out, they freeze them for around thirty minutes before baking them. It just solidifies the butter even more, and then it gives off the steam you’re looking for. When using cold butter, the steam from the melting butter expands between the layers of dough, generating air pockets and resulting in a flaky end product.

In addition, biscuits can be frozen for up to a month. When you’re ready to bake, all you have to do is drop them in the oven.

Kneading and rolling out

The more you work the dough, the tougher it will get. You’ll also need to coat everything with extra flour if you want to roll out the dough without it sticking to your rolling pin or the surface you’re rolling them on. This extra flour dries up the dough, resulting in a harder biscuit.

Furthermore, if you lay out the dough and then cut out round biscuits with pastry cutters, you’ll wind up with scraps of dough. You don’t want to waste these scraps, so simply reroll them and cut out more biscuits, and so on, until you’ve used everything up.

Cooking parameters

Bake the biscuits at 450°F for 12 to 15 minutes, or until golden brown. TIP: Check to see if your oven is set to the correct temperature; you may need to use an oven thermometer.

Biscuits should only be baked in a preheated oven because the intense heat drives the baking powder to react quickly.

Bake the biscuits on the baking sheet approximately 1 inch apart if you like them browned all over.

The quality of biscuits is determined by a number of factors. Always choose high-quality ingredients, keep track of the temperature of the ingredients in the recipe, perfect the rolling and cutting technique, and keep an eye on the cooking process.


In this post, I answered the question: “Can you eat raw biscuit dough?” and explained the potential dangers related to its consumption. On the other hand, I also explained how to make biscuit dough and gave you some pointers on how to make great biscuits.

Feel free to comment below for any further questions related to this subject.


[1] Is It Safe to Eat Raw Dough? – Medical Associates of Northwest Arkansas

[2] Ingredients for Biscuits: An Introduction – ScienceDirect 

[3] Fats and oils as biscuit ingredients – ScienceDirect 


[5] Biscuit Baking Process 

[6] Tips and Tricks for Making Perfect Biscuits – Garden & Gun 

[7] Does the fat you use in your biscuits matter? 

Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.