This year, our New Year’s Resolution is simple: Make better biscuits. We caught up with the folks in our Test Kitchen for their no-fail tips for making the flakiest, most tender biscuits ever, regardless of the ingredients. Here’s what they had to say:
Start with cold ingredients and work quickly so that your hands don’t warm the dough. To start, stir dry ingredients together, and then cut in cold butter or shortening.
