Our test kitchen professionals share their secrets to make tender, flaky, made from scratch biscuits.
Use a pastry blender to quickly cut ice-cold butter into flour. As the biscuits bake, the butter melts, creating pockets of
steam and lots of tender, flaky layers.
Create multiple layers of buttery croissant-like flavor (like we did for our Buttermilk Biscuits) by simply folding the dough over in three sections.
Swap your biscuit cutter for a stainless steel pastry scraper. It quickly portions dough into small squares, with no scraps left behind. This handy gadget is also used to lift and turn dough and to scrape sticky bits from floured countertops.