Biscuit Dough

This recipe is adapted from America’s Test Kitchen and like so many things is just genius because it rethinks how to achieve what you need (little pockets of butter) in an easier way (creating butter flecks by cooling melted butter in cold buttermilk instead of cutting the butter in like pie dough). Because a tender biscuit is the goal, I like swapping in lower gluten flours such as spelt or barley flour, which also adds depth of flavor.