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Foolproof Flaky Buttermilk Biscuits - It turns out the trick to flaky biscuits is borrowing a technique used to make puff pastry. When preparing the dough for puff pastry, you roll and fold the dough repeatedly creating super thin alternating layers of butter and flour. The heat of the oven melts the butter and results in steam pockets, making the pastry flaky. You do essentially the same thing here - rolling the biscuit dough into a rectangle and folding it into thirds like a business letter.

Sour Cream Biscuits that melt in your mouth ~ must try

Red Lobster Cheddar Bay Biscuits.

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