Biscuit baking tips
- Keep your ingredients cold. The butter, buttermilk, and cheese should be straight from the fridge. It’s the little bits of cold butter speckled throughout the dough that help give your biscuits rise and flaky texture. Don’t mess with it!
- Don’t overwork the dough. It’s okay if there are some dry bits. Stop kneading when it comes together. Gently fold half of the dough over on top of itself and repeat 2-3 times.
- If you want soft biscuits, leave about one inch spacing between them on the sheet pan during baking. If you want crispier biscuits, space them farther apart. They’re great both ways!