Pro Tips to Baking Better Biscuits

Nothing is more satisfying than a fresh-from-the-oven biscuit, still warm enough to melt a pat of butter on contact. While everyone has their own special tricks and techniques, we’ve polled some of the best bakers in the South for their tips on making the perfect biscuit. Combined with Our 14 Best Biscuit Recipes, these fresh twists and pro tips will take your biscuit game to the next level. 

Photo courtesy of Andrea Behrends.

LISA WHITE | Marsh House, Killebrew Coffee | Nashville, Tennessee

  • SIGNATURE BISCUIT STYLE: Flaky, layered biscuits resulting from dough that is rolled, folded, and rolled again before being cut.
  • BEST TIP: “Don’t over-mix your dough. That is the be-all, end-all key to biscuit baking. And if you start with great ingredients, you will have a great biscuit.”
  • MUST-TRY TOPPER: Knotts Berry Farm boysenberry jam on a fresh-from-the-oven biscuit. “That is heaven in a bite for me! I would probably pick that over cake or pie any day.”
Photo courtesy of Callie’s Biscuits and Nickie Stone Photography.

CARRIE MOREY | Callie’s Hot Little Biscuit | Charleston, SC + Atlanta, GA

  • SIGNATURE BISCUIT STYLE: “Wetty,” minimally handled dough that bakes into cakey, melt-in-your-mouth biscuits
  • BEST TIP: “Make the most of your first roll-out of the biscuit dough, and stamp as many out as close together as possible, because the second roll is monumentally different in texture.”
  • MUST-HAVE INGREDIENT: White Lily Self-Rising Flour. “Don’t bother making biscuits without it. It’s so important to the taste, the texture, and the height of the biscuits.”
Photo courtesy of Andrea Behrends.

KARL WORLEY Biscuit Love Nashville, Tennessee

  • SIGNATURE BISCUIT STYLE: The baker behind Nashville’s favorite breakfast joint has mastered the trifecta of biscuit perfection: angel, drop, and beaten biscuits.
  • BEST TIP: “Don’t twist your biscuit cutter (when making angel biscuits). You get fluffier biscuits if you press the cutter straight down and lift straight out.”
  • MUST-HAVE TOOL: Cast-iron skillet. “If you have a good cast-iron pan to make your biscuits in, they get a hard crunch on the outside with that soft, fluffy interior.”
Photo courtesy of Amy Wester.

CAROLYN ROY Biscuit Head Asheville + West Asheville, NC; Greenville, SC

  • SIGNATURE BISCUIT STYLE: Generously portioned “cat head” drop biscuits (Yes, actually the size of a cat’s head!)
  • BEST TIP: “Don’t spread out your biscuits on the baking sheet. It’s best if they’re actually touching each other. This will help to push them upward and give them some nice height.”
  • MUST-TRY TRICK: Make biscuit dough with a mixture of cake flour and all-purpose flour. “Combining the two gives the biscuits structure, but keeps them nice and fluffy at the same time.”


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