1. Prep the Dough
Preheat oven to 425°F (220°C).
In a large bowl, whisk flour, baking powder, sugar, and salt.
Cut in cold butter with a pastry cutter (or fingers) until pea-sized crumbs form.
2. Add Liquid
Mix milk + vinegar (let sit 5 mins to thicken if using "fake buttermilk").
Pour into dry ingredients and stir just until combined (don’t overmix!).
3. Shape & Cut
Turn dough onto a floured surface and gently pat into a 1-inch thick rectangle.
Fold dough over itself 3-4 times (creates layers!).
Cut with a 2.5-inch biscuit cutter (or glass). Avoid twisting—press straight down.
4. Bake to Perfection
Place biscuits on a parchment-lined tray, barely touching for softer sides.
Bake 12-15 mins until golden brown.
Brush with melted butter right after baking (optional but heavenly!).
Pro Tips for Flawless Biscuits
🔹 Keep Everything Cold – Chill bowl and tools for extra flakiness.
🔹 No Buttermilk? Mix ¾ cup milk + 1 tbsp vinegar/lemon juice (let sit 5 mins).
🔹 Don’t Overwork – Tough biscuits come from over-kneading.
🔹 Freeze for Later – Unbaked biscuits keep 1 month (bake from frozen + 2-3 extra mins).
5 Delicious Ways to Serve
Classic Style – Split open with butter and honey.
Breakfast Sandwiches – Add egg, cheese, and sausage.
Strawberry Shortcake – Swap sugar for 2 tbsp extra in the dough.
Biscuits & Gravy – Smothered in creamy sausage gravy.
Cheesy Garlic – Mix ½ cup cheddar + 1 tsp garlic powder into dough.
Why These Biscuits Are Legendary
This recipe nails the holy trinity of biscuit perfection: crispy edges, fluffy centers, and buttery layers. Unlike dense, doughy versions, these rise tall and tender—just like Southern grandmas intended.
Warning: You might never buy canned biscuits again!