Flaky Buttermilk Biscuits
The less you knead the dough, the lighter and more tender your biscuits will be. Fat-free buttermilk adds a lovely tang and
encourages a moist texture. This method of folding the dough creates irresistible flaky layers. To maximize the number of
biscuits you get from the recipe, gather the dough scraps left after cutting, and gently pat or reroll them to a ¾-inch thickness.
View Recipe: Flaky Buttermilk Biscuits