Do’s and Don’ts
DO:
- Keep your ingredients cold. The cold butter and buttermilk create flaky layers, so don’t let them warm up before using!
- Handle the dough gently. Overworking it will result in dense, tough biscuits.
- Bake the biscuits as soon as the dough is mixed. The sooner, the better, to ensure maximum fluffiness.
DON’T:
- Twist your biscuit cutter when cutting. This will seal the edges and prevent them from rising as high.
- Skip the cold butter—this is essential for that flaky, melt-in-your-mouth texture.
- Overbake! Biscuits should be golden, not browned to a crisp.
Optional Add-Ins and Variations:
- Cheddar Biscuits: Stir in 1 cup shredded cheddar cheese into the dry ingredients for a cheesy version.
- Garlic Biscuits: Add 2-3 cloves minced garlic to the dough for a garlicky twist.
- Herb Biscuits: Mix in 1 tbsp fresh chopped rosemary or thyme for an herby flavor.
These buttermilk biscuits are soft, buttery, and light as air. They’re perfect for breakfast, brunch, or as a side to any hearty meal. One bite and you’ll wonder why you ever bought the store-bought kind. 🧈🥖✨
