Here are some tips that will help make your biscuits perfectly tall and flaky: Cold butter and buttermilk - this helps create those tall layers Stack the dough - gently stacking and rolling the ...

Buttermilk is most often used, but this recipe uses a mix of heavy cream and cream cheese for a rich, crumbly biscuit. Don’t knead the dough—flatten it, cut in half and stack the two halves on ...

Stack the three pieces over one another to create one thick rectangle and then roll it out again into the 8×4 inch piece (this creates layers of butter and flaky biscuits). Use a biscuit cutter ...

Stack quarters on top of one another. Use a rolling pin to gently flatten layered dough and then roll it into a square ½ to ¾ inch thick. Trim edges and cut out biscuits, each about 1 inch square.