biscuit recipes ever. Unlike others I've tried, this one actually produces flaky layers distinct enough to peel apart, as well as a wallop of buttery, buttermilky flavor.
The secret to the fabulous texture is in lamination, which is essentially the same technique used to make croissants and puff pastry. Instead of blending the butter into the flour, you press and fold them together. This creates distinct layers of dough and flattened butter, which in turn bake into lovely puffy strata.
Fear not: while croissants from scratch are indeed a finicky pursuit, these biscuits incredibly simple and easy. You don't even need a rolling pin! (A bench scraper helps immensely, though).
I'm lazy, so once the dough is pressed to the final thickness, I just cut them into squares, leaving the jagged edges as they are. (There's an added bonus: there are no scraps to re-press and -cut, which eliminates the danger of overworking the dough).
For an extra special treat, you can fold in fresh herbs or grated cheese, too. And for a little extra golden glisten, I brush the tops with another tablespoon of buttermilk. Try them yourself!