They've got more layers than that poem you had to analyze in high school.
, a 10-week, 10-recipe series designed to help you become a cooler, smarter, more confident baker.
Ask anyone what distinguishes a superlative biscuit from a mediocre one and I guarantee you they’ll say it’s the tender, flaky striations. Distinct, pull-apart layers are synonymous with biscuit success, yet somehow you’re more likely to see them in a bakery display than a home kitchen. Well, that’s enough of that. I’m taking matters into my own hands and putting a stop to sub-par homemade biscuits once and for all. These simple tricks of the trade willthat your biscuits come out flaky AF every time, no need to cross your fingers and hope for the best.By keeping your butter as cold as possible as you work it into the dough, you'll guarantee that the distinct pieces create pockets of steam that push the layers apart.
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