By Carl Hanson

Anyone can bake a biscuit as hard as a scone.

But for light and airy biscuits with the perfect flakiness, you need to know a couple things.

Fortunately, Chef John's here for some simple schoolin'. Here he is working up his 5-star Buttermilk Biscuits.

The First Big Key To Success: Use ice-cold butter.

Cut the butter into chunks and freeze it, so it's c-c-cold.

1. Cut the butter into the flour, working it into small crumbles.

Chef John cuts in the butter.

Chef John's Buttermilk Biscuits

2. Next, add ice-cold buttermilk, and gently mix it in with a spatula. Like so.

Chef John works in the buttermilk.

3. The Second Big Key To Success: Fold it up into thirds like a letter. Do that three times.

Chef John forms the dough.

Boom! They'll come out of the oven beautiful golden brown and flaky, flaky, flaky.

Watch Chef John's flawless flaky biscuit makin' technique.

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