Classic American Biscuits

Yes. Cool completely and store in an airtight container for up to 2 days. Reheat wrapped in foil at 300°F for 8–10 minutes until warm and soft. You can also freeze unbaked biscuits on a baking sheet, then bake straight from the freezer, adding 2–3 minutes to the bake time.

You likely overmixed the dough or your oven temperature was too low. Overmixing develops gluten and prevents rising. Use a light touch, stir only until combined, and ensure your oven is fully preheated to 425°F. Also check that your baking powder and baking soda are fresh (less than 6 months old).

Make a substitute by adding 1 tablespoon fresh lemon juice or white vinegar to 1 cup whole milk and letting it sit for 5 minutes until curdled. Use this in place of the buttermilk.

Yes, which actually works well for biscuits. Pulse together the dry ingredients, add cold butter cubes, and pulse until the mixture resembles breadcrumbs (about 8–10 pulses). Add the buttermilk and pulse just until the dough comes together (3–4 pulses). Remove, pat into a disk, and proceed as directed.

Serve warm, split, and buttered, or alongside gravy (sausage, sawmill, or milk gravy all work). They're also excellent with jam, honey, or bacon and eggs for breakfast.

Keep them in an airtight container at room temperature for up to 2 days. Do not refrigerate. Reheat wrapped in foil at 300°F for 8 minutes. Frozen biscuits keep for up to 3 months; thaw at room temperature and reheat as above.