· Using a sharp, floured 2.5-inch round biscuit cutter, press straight down (do not twist!) to cut out biscuits. Re-roll scraps gently and cut until all dough is used.
· Place biscuits on the prepared baking sheet, edges just touching for higher rise.
· Brush the tops lightly with extra buttermilk.
· Bake for 15-18 minutes, until the tops are deep golden brown.
- Serve:
· Let cool on the pan for 5 minutes before serving warm. They are best the day they are made.
Key to Perfect Flaky Biscuits:
· Keep Everything Cold: Cold butter and buttermilk create steam pockets for flakiness.
· Don’t Overwork the Dough: Handle it as little as possible to avoid tough biscuits.
· Cold Filling: Hot sausage will melt the butter and ruin the layers.
· Sharp Cutter & No Twist: Twisting seals the edges and prevents a good rise.
Serving & Storage:
