The key to flaky biscuits is cold butter. When mixed into the dough, it creates pockets that steam during baking, resulting in a tender, flaky texture.
Avoid overworking the dough. Lightly folding and patting the dough helps maintain air pockets, which makes the biscuits light and fluffy.
Letting the dough chill in the fridge before baking keeps the butter solid, ensuring your biscuits come out even flakier and more tender.
A sharp, round cutter helps preserve the layers in your biscuits. Press down firmly to ensure clean cuts without twisting, which can seal the edges and affect flakiness.
A hot oven (around 450°F/232°C) ensures the biscuits rise quickly, creating a crispy, golden crust while keeping the inside soft and airy.
Fold the dough several times to create layers that bake up beautifully. The more layers, the flakier your biscuits will be.
Buttermilk not only adds a slight tang but also reacts with the baking powder, giving the biscuits a light and tender texture.