He’s making biscuits

Making biscuits at home can be a surprisingly rewarding experience. After trying various recipes, I found that the key to great biscuits lies in using cold butter and handling the dough as little as possible to keep them light and flaky. I start with basic ingredients—flour, baking powder, salt, butter, and milk—but I always make sure my butter is chilled and cut into small pieces before mixing it into the dry ingredients. This creates those wonderful flaky layers once baked. One tip I picked up is to gently fold the dough rather than kneading it vigorously, which can make biscuits tough. Also, letting the dough rest briefly in the fridge before cutting out the biscuits helps the butter firm up again, resulting in better rise and texture. When shaping biscuits, I use a biscuit cutter to get uniform rounds and place them close together on the baking tray to encourage rising upwards instead of spreading out. Baking at a high temperature, around 425°F (220°C), helps achieve a golden crust while keeping the inside soft. I’ve also experimented by adding ingredients like shredded cheese, herbs, or a little sugar for different flavors. Whether served with gravy, butter, or jam, homemade biscuits always bring a comforting, homemade touch to any meal. If you're new to making biscuits, don’t worry—practice makes perfect, and the results are well worth the effort!