Classic Biscuits

Tender, flaky biscuits come down to one rule: handle the dough as little as you possibly can. Every extra knead works the gluten and trades softness for chew.

Start with cold butter cut into the flour until the mix looks like coarse crumbs. Those little pockets of fat are what melt in the oven and steam apart into flaky layers, so resist working them in too far.

The milk goes in all at once, stirred just until the dough comes together and no more. A shaggy, slightly sticky dough is exactly right.

Cream of tartar is the quiet workhorse here, teaming up with baking powder for extra lift and a faint tang that reads a little like buttermilk.

The hot oven does the rest. High heat hits the cold butter fast, bursting it into steam so the biscuits shoot up tall with a golden top.

Pressed for time? Skip the rolling and drop the dough by the spoonful for rustic drop biscuits.

Kitchen Tips

• Keep the butter cold right up to baking; warm fat smears into the flour and kills the flakiness.
• Knead just a few turns, only enough to bring the dough together.
• Cut straight down with the cutter and do not twist it, or you seal the edges and stunt the rise.
• Set the biscuits close together on the pan so they support each other and climb higher.

Variations

• Fold in dried fruit or chopped nuts for a sweeter, breakfast-style biscuit.
• Stir in shredded cheddar and a pinch of garlic powder for savory biscuits.
• Brush the tops with melted butter the moment they leave the oven for a soft, rich crust.