Flaky Biscuits
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4.9
46 reviews
Excellent
Flaky Biscuits
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This flaky biscuit recipe yields layers of tender, fluffy goodness that any Southerner would be proud of!
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Ingredients
- 4 cups all-purpose flour I prefer White Lily brand, 500 g
- 2 tablespoons granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup salted butter cubed, very cold, 2 sticks
- 1 ¼ cups buttermilk plus more as needed, very cold, whole
- 2 tablespoons butter divided, melted, salted
Instructions
- Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, salt and baking soda. Add cold butter, toss to coat in the flour. Use a pastry cutter or two forks to cut the butter into the flour mixture until the butter is the size of peas. Add the buttermilk and stir with a fork just until a shaggy dough comes together. Gradually add a little bit more buttermilk if the dough is too crumbly (it will be fairly dry – not wet and sticky – but it should hold together).
- Turn the dough onto a lightly floured surface. Gently pat into an 8-inch square (about 1-inch thick). Use a bench scraper or large knife to cut the dough into 4 equal squares. Stack the squares on top of each other. Pat or roll into an 8-inch square again. Repeat the procedure two more times, cutting into 4 squares and stacking them on top of each other before rolling into another 8-inch square. Use a large knife or bench scraper coated with flour to cut the dough into 12-16 squares. Arrange about ½-inch apart on the prepared baking sheet. Freeze for 15 minutes while you preheat the oven.
- Preheat oven to 425°F. Brush the tops of the biscuits with half of the melted butter. Bake until golden brown, about 15-18 minutes. Brush the hot biscuits with the remaining melted butter. Serve warm.
Notes
- How to Make Buttermilk at Home: You can make 1 ¼ cups of homemade buttermilk by using regular milk + either lemon juice or white vinegar. To do so, pour 1 tablespoon of freshly squeezed lemon juice or 1 tablespoon of white vinegar into a measuring cup. Add enough milk to equal 1 ¼ cups. Give it a stir, let it sit for about 5 minutes, and then use it in the recipe as directed.
- ¼
- ¼
Nutrition Information
Show Details
Serving
1biscuit
Calories
247kcal
(12%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
36mg
(12%)
Sodium
298mg
(12%)
Potassium
176mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
429IU
(9%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16biscuits
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 247kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 298mg | 12% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 429IU | 9% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
46 reviews
Excellent
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