Go for full-fat
You can’t have rich, moist biscuits without some fat. Whether your recipe calls for buttermilk, sour cream, or cream, be sure to choose the full-fat version.
And ... freeze!
Stick your butter in the freezer before you start cooking. You want solid bits of fat in the dough that will melt during baking, not during mixing. Those little bits create tender, flaky biscuit layers in the oven.
Get out the grater
Boost your biscuits by grating your cold butter on the largest holes of a box grater. The grater makes uniform pieces that will help you get those little bits of fat you’re going for (see previous tip).
Use a super bowl
For mixing biscuits, bust out a wide shallow bowl—like one you’d typically use as a serving dish. The ingredients will have plenty of room to mingle, and a flatter bowl base means you won’t need to scrape down the sides.
Let the dough doze
After you mix, give the dough a 20-minute break in the fridge. During this rest, the gluten will relax, the butter will firm up, and the flour will hydrate—all things that help create tall, tender biscuits.
Crank up the heat
A hot oven (400° to 450°) is key to getting flaky layers. The quick cooking helps keep the fat inside your biscuits instead of oozing out onto your baking sheet. And no peeking! Opening the oven drastically lowers the temperature, giving you an uneven bake.