Recipe: Delicious Flaky, Buttery Homemade Biscuits

  • 2 min read
  • Jun 19, 2021

Flaky, Buttery Homemade Biscuits. Butter or line a baking sheet. Stir in buttermilk just until moistened. Ensure the edges of each biscuit are touching on the baking sheet to improve rise.

Recipe: Delicious Flaky, Buttery Homemade Biscuits In a large bowl combine flour, kosher salt, sugar, and baking powder. Or, use a cheese grater to grate the butter. Use a pastry cutter to cut the butter into the flour. You can cook Flaky, Buttery Homemade Biscuits using 6 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Flaky, Buttery Homemade Biscuits

  1. You need 2 scant U.S. cups of flour (255 g or 9 oz).
  2. Prepare 2 tsp of baking powder.
  3. You need 1 tsp of salt.
  4. Prepare 6 Tbsp of unsalted butter (85 g or 3 oz).
  5. Prepare 3/4 U.S. cup of milk (180 ml) – use half cream for extra rich biscuits!.
  6. You need 1 Tbsp of sugar (optional for a touch of sweetness).

You can also use a fork, a butter. If you're craving fluffy, tender biscuits with hundreds of flaky, buttery layers, stop right here. These are soft in the inside, slightly crispy on the outside, and rise to impressive heights. In a bowl, whisk together flour, baking powder, baking soda and salt.

Flaky, Buttery Homemade Biscuits instructions

  1. In a large bowl, mix together flour, baking powder and salt. If using sugar, add it here too..
  2. Measure out butter and cut into small pieces. Add to the flour in bowl..
  3. Use fingers to squish butter into the flour, until it forms about pea-size chunks (the chunks are important!)..
  4. Add milk and lightly mix in until the dough just begins to come together. You want the chunks of butter to stay together for the most part..
  5. Remove dough from bowl and form into a fat rectangle. Wrap in plastic and refrigerate for at least one hour..
  6. After chilled, unwrap dough and dust with flour. Roll out to about 3 times the size. If it starts to stick just dust with a little more flour..
  7. Fold dough in three and roll out again..
  8. After rolling out the second time, fold in three again, re-wrap with plastic and chill in fridge for another hour..
  9. Remove from refrigerator and repeat the roll-out, fold, roll-out, fold process. You can now roll them out to cut and bake OR if you want even MORE flaky layers, refrigerate for an additional hour, then roll-fold, roll-fold one last time..
  10. After your last rolling and folding, you can roll out to cut. Roll dough out so it's 1/2 inch or 12mm thick. Cut into 4-6 squares with a knife, or cut out rounds with the rime of a glass, etc. (I made a little extra so the pictures shows more).
  11. Have your oven preheated to 400°F/200°C. Bake for 20-30 minutes until tops are golden brown. (Mine only took 20 minutes so keep an eye on them!).

Cut the butter into the flour mixture with a pastry cutter or a fork till it resembles coarse crumbs. Add the buttermilk and use a spatula to combine till a rough dough forms. Turn the dough out on a floured work bench and pat it into a rectangle. Remove biscuits from freezer and brush tops with butter. Butter is what helps give these biscuits their flaky layers.


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