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FAQ
10 Tips for Perfect Buttermilk Biscuits
- Use Cold Butter for Biscuits. For flaky layers, use cold butter. ...
- Measure Ingredients Accurately. ...
- Use Fresh Baking Powder. ...
- Buttermilk and Biscuits. ...
- Rolling or Patting Biscuit Dough. ...
- Do not Overwork Biscuit Dough. ...
- Do not Twist the Biscuit Cutter. ...
- Best Baking Sheet.
The key to making great biscuits is to use cold butter. We dice up the butter and then refrigerate it until ready to use. Cold butter will produce the fluffiest layers in your biscuits. Do not over-mix – once liquids touch the flour, mix just until dry ingredients are moistened.
5 Mistakes You're Making With Your Biscuits
- Mistake #1: Your butter is too warm.
- Mistake #2: You're using an inferior flour.
- Mistake #3: You use an appliance to mix your batter.
- Mistake #4: You don't fold the dough enough.
- Mistake #5: You twist your biscuit cutter.
If your biscuits come out hard and crumbly, it's most likely because the dough was overworked during the kneading process.
The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most (they are so fluffy!). See our easy drop biscuits and cheese drop biscuits for even easier biscuits.