A: Try using the folding method from our no-fail Buttermilk Biscuits recipe . Simply fold the dough over in three sections to create multiple layers of buttery croissant-like flavor. It's easy to follow our step-by-step instructions.

Follow these other tips to ensure your biscuits turn out just right:

• -Cut straight down with a sharp biscuit cutter. Don’t twist the cutter or you’ll seal the edges of the biscuit and reduce the rise. Ditto on using a glass—both sides of the cutter need to be open to allow air to exit as you press down.
• -Use soft wheat Southern flour (such as White Lily) or a soft wheat blend (such as Martha White) for maximum rise and tenderness.
• Spoon flour into a dry measuring cup and level with the straight edge of a metal spatula or butter knife. Don’t use a liquid measuring cup or you’ll end up with too much flour and rock-hard biscuits.
• Splurge on real butter. If you do substitute margarine, choose a high-fat brand or one that is labeled for baking.
• Shake the carton of buttermilk before measuring.
• Dust the work surface with all-purpose flour when rolling and shaping the dough. (Leavening in self-rising flour leaves a bitter taste on the outside of biscuits.)

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