Flaky Biscuits
Flaky Biscuits are easier to make than you think and easily one of the more fun ways to eat a biscuit. You'll love the buttery, golden lid and puffy layers.
Equipment
- Bench scraper
- Box grater
- Sheet pan
- Parchment paper or silicone baking mat
- Mixing Bowl
- Pastry brush
Ingredients
- ⅓ cup unsalted butter frozen
- 2 cups all purpose flour
- 1 Tbsp pure cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp pink himalayan sea salt
- ¾ cup buttermilk (or ¼ cup Greek yogurt/sour cream + ½ cup milk)
Instructions
- Preheat the oven to 450ºF, and line a baking sheet.
- Sift together the flour, sugar, baking powder, baking soda, and salt.
- Grate in the frozen butter, and lightly toss to coat the butter shreds in dry mix.
- Lightly mix in the buttermilk (or buttermilk substitute) until just barely incorporated. It will still be mostly loose, dry, and crumbly with wet spots.
- Dump the mixture out onto your work surface. Use the bench scraper to squish it into a rectangle. Dig the scraper under one side of your mixture and fold that side back onto itself. Repeat on the other side. Squish it back down into a rectangle. Repeat this process until your dough is starting to look smooth.
- Press or roll your dough out to about 1-inch thick. Use the bench scraper to trim the edges off your dough. Then, cut into 8 equal-sized square biscuits.
- Place the biscuits on your baking sheet at least 1-inch apart. Brush the tops with melted butter, and place in the oven. Bake for 10 to 15 minutes, until the tops are golden brown.
- Remove from the oven and brush once more with melted butter. Serve warm with jam, honey, or sorghum.