Tips for How to Make the Best Buttermilk Biscuits:
Before I begin sharing my favorite biscuit recipes, I thought I would give you some overall tips to help your biscuits be perfect to begin your day with. P.S. You can actually eat biscuits anytime of the day or night!
Use cold, cold, cold buttermilk.
Make sure your pan is greased or sprayed thoroughly to prevent them from sticking
Biscuits need to touch. Before you bake, make the biscuits touch one another. This will help them rise and return those “cathead” biscuits we all love.
Don't twist the biscuit cutters when cutting. Just cut the biscuits and pick the cutter right up instead of twisting it. Twisting will prevent them from rising well. If your cutter is sprayed and dipped into flour, your biscuits should come out without twisting.
Practice makes perfect. Learn the texture of the dough. Feel the dough and remember it shouldn’t be dry or sticky. If the dough seems to dry, fold in more Crisco butter stick. If the biscuits feel sticky, add in a little more flour gently and fold.
Self-Rising Flour – use self-rising flour. White Lilly flour is a perfect flour for biscuits. It is a lighter flour and returns soft flaky biscuits. Learn the textures of flours from various brands. You want to go with a “lighter” flour, rather than a thicker flour.
Rotate the Pan – Rotating the pan half-way through the baking process will give all the biscuits are more consistent baking. Spin the pan 180º so the biscuits can bake more evenly.
Oven temperatures vary – Remember all ovens are different. Older ovens can bake differently than newer ovens, depending on how new or old the heating element is. Humidity and temperature also play a role in how your baked goods come out. The guidelines from 15-20 minutes can be different than how your oven varies. Always check your first batch to see how your oven works for you.