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For golden brown biscuit tops, brush them with milk, cream or buttermilk before baking. The secret to wonderful biscuits is COLD BUTTER. Really cold. Many occasions the biscuit dough gets labored so much that the butter softens before the biscuits even go in the oven. Try chopping the butter into small pieces and stick again in the fridge pulling out solely when ready to include into the dough. Almost every weekend I whip up a batch of these simple selfmade biscuits. It’s by far my favorite biscuit recipe and since it’s really easy, we make them on an everyday basis.
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