These buttermilk biscuits taste like the classic, but their irresistibly lofty pull-apart layers set them above the rest. We achieved the fluffy interior with a few simple tricks. We used grated frozen butter because it is quicker and easier to incorporate into the dry ingredients than big chunks. This keeps the butter cold longer, which translates into flakier biscuits. While many recipes rely on a folding technique to create layers, cutting and stacking lessens the gluten development, making the dough easier to work with and the layers a better consistency. And dusting each piece of dough with flour before stacking (similar to the technique for paratha) creates definition between the layers.
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Food Network Kitchen | 2022-01-06
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