I was raised in the South and have eaten just about every type of biscuit out there, from drop and pat-in-the-pan to blueberry and potato.
I will always have a soft spot in my heart for my Southern grandmother’s fluffy biscuits, but I’ve learned over decades of biscuit eating that there’s another component that can really make a biscuit unforgettable: flakes. A crispy, flaky exterior concealing a fluffy, buttery core is what biscuit dreams are made of. I’ve spent years searching for the perfect recipe, and I finally found it in our Ultimate Flaky Buttermilk Biscuits.