BAKE your BEST BISCUITS

Buttery, flaky, dramatically layered biscuits are a work of art, but they can be intimidating and who wants a biscuit that falls flat? These recipes and expert tips from biscuit king Chadwick Boyd ensure you can't miss.

CLASSIC BISCUITS

HANDS-ON 25 MIN
TOTAL 45 MIN
MAKES 14
SUBMITTED BY CHADWICK BOYD
NEW RECIPE GO ONLINE TO RATE & REVIEW

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, and fine sea salt in a large bowl.

2. Coat whole stick of butter in flour mixture. Grate butter on the large holes of a box grater into bowl. (If butter starts to melt, coat butter in flour mixture again and continue grating.) Use your fingers to toss butter in flour mixture until all butter pieces are separated and coated in flour. (Mixture should resemble coarse crumbs.)