You ever bite into a biscuit so soft, so flaky, so rich it feels like your mouth just got saved?
Welcome to the secret recipe I guard tighter than my cast iron.
I’m Sweet Daddy—and I don’t play when it comes to buttermilk biscuits.
Whether you’re just learnin’ or tired of baking hockey pucks, I got you covered.
🔥 The 7 Secrets
1. Keep Everything Cold (Especially the Butter)
Butter should be COLD—like fresh-out-the-fridge cold.
You want it to steam, not melt, inside the dough. That’s where your flakiness comes from.
2. Use Real Buttermilk, Not a Substitute
I know folks say milk + vinegar is close enough. It ain’t.
Real buttermilk gives that tang and rise you can’t fake.
3. Don’t Overmix the Dough
Mix until it just comes together.
Too much handling = tough biscuits = a sad breakfast.
4. Fold That Dough Like Laundry
Fold your dough like a letter—3 or 4 times.
It creates layers that bake up like puffed magic.
5. Use a Sharp Cutter (No Twisting!)
When you cut your biscuits, press straight down.
No twisting! Twisting seals the edges and kills the rise.
6. Bake Hot and Fast
475°F. Yes, that hot.
High heat gives you that golden top and soft inside in under 15 minutes.
7. Brush with Butter Twice
Once before baking for color, once after for shine.
Don’t skip it—it’s the final flex.
🍳 Bonus Tips from Sweet Daddy:
- Use White Lily self-rising flour if you can find it
- Cast iron > cookie sheet. Always.
- Don’t be scared of a little mess. That’s where flavor lives.
📣 Call to Action:
Drop your biscuit win in the comments below—especially if Grandma tried to steal the recipe.
Or sign up for the SupperLetter to get more recipes every week straight from my stove.