Crescent roll dough and biscuit dough are similar ingredients used in baking, but they are not exactly the same. Both are made from flour, fat, liquid, leavening, and sometimes dairy. However, there are some key differences that affect the texture and flavor of the final baked good.
The ingredients
The main ingredients in crescent roll dough and biscuit dough are:
- Flour – Typically all-purpose flour
- Fat – Butter, shortening, or oil
- Liquid – Milk or buttermilk
- Leavening – Baking powder and/or baking soda
- Salt
- Sugar (sometimes)
However, the proportions of fat and liquid differ between the two doughs, which affects the texture of the baked product.
Crescent roll dough
Crescent roll dough contains more fat and less liquid compared to biscuit dough. The high fat content gives crescent rolls a rich, flaky layered texture. Typical ratios for crescent roll dough are:
- 3 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup milk
Biscuit dough
Biscuit dough contains less fat and more liquid than crescent roll dough. This produces a moist, tender texture. Typical ratios for biscuit dough are:
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter
- 3/4 – 1 cup buttermilk or milk
As you can see, biscuit dough uses twice as much liquid compared to crescent roll dough, and half the amount of fat. This hydration is what creates the classic biscuit texture.
The leavening
In addition to different ingredient ratios, crescent dough and biscuit dough rely on different types of leavening:
- Crescent dough – Primarily uses baking powder to rise
- Biscuit dough – Relies on both baking soda and baking powder
Baking powder is activated by moisture and heat. Biscuits use baking soda in addition to baking powder to produce adequate rise. The baking soda reacts with the acidic buttermilk to release carbon dioxide bubbles.
The baking method
The different doughs also require different baking techniques:
- Crescent rolls – Shaped into crescents and baked in a hot oven to achieve layers
- Biscuits – Cut into rounds and baked at a high temperature to get tall, fluffy biscuits
Crescent rolls are meant to melt into flaky spirals in the oven. Biscuits need a hot oven to rapidly produce lift before the moisture evaporates. So baking methods matter too.
Can you substitute one for the other?
Based on the differences above, crescent and biscuit dough are not directly interchangeable in recipes. However, it is possible to adapt one recipe to produce acceptable results with the other dough.
Substituting crescent dough for biscuits
To substitute store-bought crescent roll dough for biscuits:
- Reduce oven temperature by 25 degrees F. Crescent dough requires a gentler bake.
- Expect a more bread-like texture rather than flaky layers.
- Add a bit more buttermilk or milk to the dough. The extra liquid will make the crescents more biscuit-like.
- Knead briefly after shaping to create some extra layers.
- Brush with butter or buttermilk wash before baking for enhanced browning and flavor.
Substituting biscuit dough for crescents
To substitute biscuit dough for crescent rolls:
- Increase the oven temperature by 25 degrees F. Biscuit dough bakes best at very high heat.
- Reduce the milk or buttermilk by a few tablespoons. Too much liquid will prevent crescent shaping.
- After shaping crescents, brush with melted butter to encourage flakiness.
- Expect less distinct layering since biscuit dough has less fat.
With a few tweaks to ingredients and baking temps, it’s possible to successfully substitute between crescent and biscuit doughs. The texture may not be exactly the same, but the flavors will still be delicious!
Key differences summarized
To summarize the main differences:
| Crescent Dough | Biscuit Dough |
|---|---|
| Higher fat content | Lower fat content |
| Lower liquid content | Higher liquid content |
| Leavened with baking powder | Leavened with baking soda and baking powder |
| Shaped into crescents | Cut into rounds |
| Baked at moderate temperature | Baked at very high temperature |
Tips for substituting doughs
When substituting crescent for biscuit dough or vice versa, keep these tips in mind:
- Adjust baking temperature by 25 degrees F
- Slightly reduce or increase liquid as needed
- Knead the dough briefly to encourage layer formation
- Brush with butter or buttermilk wash before baking
- Don’t expect exactly the same texture, but similar flavored results
Recipe example
Here is an example recipe for easy cheese biscuits. The instructions describe how to adapt it when substituting with crescent dough.
Easy Cheese Biscuits
Ingredients:
- 2 cups flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/4 cup cold butter, cut into pieces
- 3/4 cup buttermilk
- 1 cup shredded cheddar cheese
Instructions:
- Preheat oven to 450°F. Line a baking sheet with parchment.
- In a large bowl, whisk together flour, baking powder and salt.
- Cut in butter until mixture looks like coarse crumbs. Stir in cheese.
- Make a well in the center and pour in buttermilk. Stir just until combined.
- Turn dough out onto a lightly floured surface. Knead 5-6 times until dough comes together.
- Roll out to 3/4-inch thickness. Cut rounds using a biscuit cutter.
- Arrange biscuits on baking sheet. Bake 12-15 minutes until golden brown.
Substituting crescent dough: Use 1 loaf refrigerated crescent roll dough in place of homemade biscuit dough. Reduce oven temperature to 425°F. Brush shaped crescents with melted butter before baking. Bake for 10-12 minutes until golden brown.
Conclusion
While crescent dough and biscuit dough are similar, they have distinct differences that affect texture and baking. For best results when substituting, adjust liquid, leavening and baking temperatures as needed. With a few tweaks, it is possible to successfully swap crescent roll and biscuit dough in recipes.