• It's vital to keep your biscuit ingredients cold.• Like all pastry, when the cold layers of butter hit a hot oven, it creates steam between the layers of pastry.• This will ensure you get flaky biscuits!
• For my biscuit recipe, I grate frozen butter directly into the dry ingredients bowl.• The buttermilk is kept refrigerated and I freeze the biscuits for 10 minutes just before baking.
• To get flaky layers of butter and dough, be sure to only cut the biscuits straight down with a biscuit cutter.• Twisting the biscuit cutter will seal off the layers and result in a flatter biscuit.
• Measuring your biscuit ingredients by weight will give you the most accurate measurements and best results if you're following a recipe!• Measurements can vary greatly otherwise.