The Secret to Making Flaky Biscuits from Scratch
The Secret to Making Flaky Biscuits from Scratch I have committed unspeakable crimes against biscuits in my life (hockey pucks, doorstops, things that could patch drywall). Then one random Saturday I cracked the code, and now people show up at my house unannounced just hoping I’ll “happen” to make a batch. The secret isn’t a special ingredient or a $400 stand mixer. It’s cold fat, minimal touching, and a little bit of chaos. Let me ruin store-bought biscuits for you forever. The One Rule That Matters: Everything Must Stay Cold Cold butter + cold buttermilk + cold hands = steam explosions in the oven = flaky layers. Warm anything and you’re making sad little scones. I grate frozen butter, keep buttermilk in the back of the fridge, and sometimes even chill the bowl and flour. Yes, I’m that person now. The Dream Team Ingredients (No Weird Substitutes) 2 ½ cups all-purpose flour (White Lily if you’re Southern and serious, otherwise King Arthur) 1 Tbsp baking powder ¼ tsp baking soda ...