Buttermilk biscuits stacked on a plate with one removed and jam on the side

Biscuits get their quintessential tall, sky-high rise in two ways, and both are so important!

  • Steam: Biscuit dough has little bits of cold butter dispersed throughout. During baking the butter melts and the water in the butter evaporates, creating steam. The steam lifts the biscuit as it bakes, giving it an extra boost. Be sure to follow biscuit instructions as written and use straight-from-the-fridge cold butter so you get the most rise.
  • Chemical leaveners: Most biscuits call for baking powder, and some use both baking powder and baking soda if an acid like buttermilk is present. (Baking powder also helps to make the biscuits soft and tender, as well as tall.) Don’t forget to check to make the baking powder and baking soda haven’t expired before baking.