Since the kitchen counters in my household are tile, dusting the surface with flour makes clean up impossible (have you tried getting flour out of all those little crevices?). I chose to get crafty by covering a portion of my table with plastic wrap—the less time I spend scrubbing kitchen surfaces the happier I am.
I quickly learned that it really isn't about the ingredients used or even the recipe. A successful batch of buttermilk biscuits is dependent on the way you handle the dough. The less you touch it, the softer and flakier it will be.
Make sure to have a lot of extra flour on hand for your surface and hands because the dough is wet and sticky when you first start working it.
I decided to cut my biscuits into squares (and squarish like shapes) because it means less dough goes to waste. Also I don't have a fancy biscuit cutter with ruffled edges, so I didn't have any other option than to keep it simple.
My favorite ways to eat biscuits: honey and butter/ egg and cheese sandwich/ turkey and cranberry sandwich/ plain and hot out the oven/ with a sprinkle of cheddar cheese on top/ with a cup of tea/ with a slice of avocado.
