Flaky Buttermilk Biscuits with Parmesan
Why This Recipe Works
When testing buttermilk biscuit recipes, we found that flaky butter equals flaky biscuits. To get "flaky" butter, we abandoned the food processor and worked thin slices into the flour by hand. Next, we rolled and folded the dough to flatten the butter into thin sheets sandwiched between equally thin layers of flour. In the oven, the butter melted and steam filled the thin spaces left behind, creating the flaky layers that we desired for our flaky buttermilk biscuit recipe.