Baking: The Biscuit Method for Flaky Layers

Notes

The biscuit method works because the cold butter creates steam pockets during baking, which lifts the dough into layers. Ensure your butter is very cold to start; if it's too warm, the layers won't form properly. Overworking the dough is a common mistake that leads to tough biscuits, so handle it gently. If your biscuits aren't rising enough, check that your baking powder is fresh and that you've not overmixed the dough. For make-ahead options, you can chill the cut biscuits in the fridge for up to 2 hours before baking or freeze them on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before baking.

Steps

1. 1 Preheat oven to 450°F.
2. 2 Combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt in a large bowl.
3. 3 Cut 1/2 cup cold unsalted butter into small cubes.
4. 4 Add the butter cubes to the dry ingredients and cut them in using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
5. 5 Stir in 3/4 cup cold buttermilk until the dough just comes together.
6. 6 Turn the dough out onto a lightly floured surface and gently knead it 4-5 times to form a cohesive mass.
7. 7 Pat the dough into a 1-inch thick rectangle.
8. 8 Cut out biscuits using a floured 2-inch biscuit cutter, pressing straight down without twisting.
9. 9 Arrange the biscuits on a parchment-lined baking sheet, leaving space for expansion.
10. 10 Bake for 12-15 minutes, or until golden brown.
11. 11 Remove from oven and let cool slightly before serving.
12. 12 Brush the tops with melted butter for extra richness, if desired.
13. 13 Serve warm for the best texture and flavor.