These classic Southern-style biscuits are buttery, soft, and perfectly flaky. Ideal for breakfast or as a side to soups and stews.

Scale

3 cups all-purpose flour

3 tbsp sugar

1/2 tsp salt

4 tsp baking powder

1/2 tsp cream of tartar

3/4 cup COLD butter

1 egg

1 cup whole milk

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1. Preheat oven to 450°F (232°C).

2. In a large bowl, whisk together flour, sugar, salt, baking powder, and cream of tartar.

3. Cut in the cold butter until the mixture resembles coarse crumbs.

4. In a separate bowl, beat the egg and milk, then add to the flour mixture and stir until just combined.

5. Turn the dough out onto a floured surface and gently pat to ¾-inch thickness.

6. Fold the dough over itself 1–2 times to create layers, then cut using a biscuit cutter.

7. Place biscuits on a baking sheet and bake for 10–12 minutes or until golden brown.

Keep your butter cold for the flakiest biscuits.

Don’t twist the biscuit cutter—press straight down to help them rise.

You can freeze unbaked biscuits and bake straight from frozen.