- Turn dough onto a lightly floured surface.
- Gently pat or fold it 4–5 times to build slight structure—no more than 10 seconds. Overworking = tough biscuits.
- Shape and cut:
- Pat dough into a ¾-inch thick rectangle or circle.
- Use a floured 2½- to 3-inch round cutter (or a glass) to cut straight down—don’t twist, or the edges won’t rise evenly.
- Gather scraps gently and cut again (these will be slightly less flaky).
- Bake:
- Place biscuits close together on the baking sheet for soft sides, or spaced apart for crisp edges.
- Bake 12–15 minutes, until golden brown on top and bottom.
- Serve warm:
- Enjoy right away with butter, jam, honey, or gravy!
💡 Pro Tips for Perfect Biscuits
- Chill everything: Cold butter + cold milk = maximum rise and flakiness.
- Don’t twist the cutter: Twisting seals the edges and prevents full rise.
- High heat is key: 415°F ensures a quick spring and golden crust.
- For extra richness: Brush tops with melted butter right after baking.
These biscuits are light, tender, and golden—ideal for breakfast sandwiches, strawberry shortcake, or sopping up savory sausage gravy. And yes… they’re even better when eaten warm, standing over the stove! 🧈✨