- Use soft wheat Southern flour (such as White Lily) or a soft wheat blend (such as Martha White) for maximum rise and tenderness.
- Spoon flour into a dry measuring cup and level with the straight edge of a metal spatula. Don’t use a liquid measuring cup.
- Splurge on real butter. If you do substitute margarine, choose a high-fat brand or one that is labeled for baking.
- Shake the carton of buttermilk before measuring.
- Dust the work surface with all-purpose flour when rolling and shaping the dough.
- Cut straight down with a sharp biscuit cutter. Don’t twist the cutter or you’ll seal the edges of the biscuit and reduce the rise. Ditto on using a glass—both sides of the cutter need to be open to allow air to exit as you press down.