It’s time we try something new! We’ve never explored the biscuit world on my blog before, so let’s do it BIG. Big as in mega flaky, mega fluffy, mega layers, mega golden brown, mega buttery, and mega nerdy as we dive deep into this comfort food carb sensation.

As spring brunches and dinners are on the horizon, knowing how to craft the perfect sidekick to your meal is essential. And it’s quite serendipitous that this “side dish” may taste even more remarkable than the main event. No, no. It WILL taste more remarkable. Just look at these buttery layers! Nothing can compete.

Biscuits are quite similar to any other pastry we’ve discussed before. Scones, pie crust, tart dough, etc. And the good news is that biscuits are worlds easier than each of them. There aren’t too many steps for making biscuits from scratch– and after one taste you’ll question why you ever bought “biscuits” in a can before. Trust me– store-bought does NOT compare to this flavor and texture!

The post The Tricks for Flaky Buttermilk Biscuits appeared first on Sallys Baking Addiction.

Grapevine Kentucky Buttermilk Biscuits