How biscuits get their rise
Biscuits get their quintessential sky-high rise in two ways, and both are so important!
Chemical Leaveners— most biscuits call for baking powder, and some use both baking powder and baking soda if an acid like buttermilk is present. Don’t forget to check to make sure your baking powder is not expired, or your biscuits will fall flat.
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.