I was shocked when I realized I actually did not have a biscuit recipe on the blog. I have made them so many time and posted on instagram and YouTube but never did a blog post for them. Sooo, here it Is!

I used to be terrified of making biscuits - they seemed so temperamental. And during quarantne while everyone was making yeast breads I decided to really perfect my biscuit making skills. Countless biscuits later and here we are!

Some of my tips I have learned along the way.

The flour - if you can find it use White Lilly flour - it has a low protein count for it’s flour and it really is superb in creating a light and fluffy biscuit. Alternatively, you can play around with a combination of cake and AP flour - but my best results have come from White Lilly flour.

This is maybe something not everyone does but I use just bought baking powder and I use non aluminum baking powder (to prevent that metallic finish on your tongue).

Use super cold buttermilk and frozen butter - it really does allow for a super flaky biscuit.

Use a delicate hand when forming the dough. This will allow the least amount of gluten to develop - gluten is the nemesis to light and fluffy biscuits. The more you mess around with it, the more you are developing the gluten - just something to keep in mind.

When cutting out the biscuit with a biscuit cutter - do NOT twist. I like to dip my cutter in flour for easy removal.  This assists in a better rise.

Before adding to the oven, I like to quickly add an egg wash to the tops to give a nice golden crust.

You want a super hot oven - this recipe calls for preheating at 425 but you can go to 450 (just manage the total cooking time to accommodate) a fast and hot heat will also assist in sky high biscuits. My apartment fire alarms will not let me be great in the kitchen so it is 425, for me.

I typically have leftover dough - after cutting them out I freeze the remaining I’m not using for quick biscuits during the week.

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