25. To make better biscuits, start with cold ingredients and work quickly so that your hands don’t warm the dough. Stir dry ingredients together, and then cut in cold butter or shortening. Add buttermilk sparingly at first; you can always add more. Stir until the dough just comes together. Pat or roll and fold the dough up to 3 times for flaky, layered biscuits. Cut biscuits with a downward motion, and don’t twist the cutter. You can reroll biscuit scraps, but the biscuits will be tougher than your first batch.
Find more great articles like this one in Taste of the South‘s January/February 2017 issue!