Biscuits

Store in an airtight container or bag. Reheat gently in a warm oven (300°F) before serving. Freeze baked biscuits wrapped individually, or freeze dough portions for later baking.

Keep all ingredients cold (especially butter) for flakier biscuits.

Handle the dough as little as possible—overworking develops gluten and makes them tough.

Use a sharp biscuit cutter or drinking glass and press straight down without twisting.

Brush tops with buttermilk, egg wash, or melted butter before baking for a golden finish.

Bake on a heavy baking sheet in a preheated 450°F oven for the best rise.

Warm butter blends into dough rather than creating pockets—use cold, cubed butter instead.

Over-mixing develops gluten, resulting in dense, tough biscuits.

Opening the oven door early can cause them to fall.

Using self-rising flour without adjusting salt and leavening in the recipe.