This flaky biscuit recipe will guide you through the simple steps to create light, airy, and beautifully layered biscuits at home. Using cold ingredients and specific mixing and folding techniques, you'll achieve that perfect tender crumb and impressive rise. Enjoy these easy homemade biscuits for breakfast, brunch, or as a delicious side.
- Keyword Focus: Flaky Biscuits, Homemade Biscuits, Biscuit Recipe, Layered Biscuits, Easy Baking Recipe.
Recipe Details:
- Cuisine: American
- Course: Breakfast, Brunch, Side Dish
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 35-40 minutes
- Yields: 8-10 biscuits (depending on cutter size)
Ingredients:
- 2 cups All-Purpose Flour, plus more for dusting
- 1 tablespoon Baking Powder
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/2 cup (1 stick) Cold Unsalted Butter, cut into 1/2-inch cubes
- 3/4 cup Cold Buttermilk (or cold milk + 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
- 2 tablespoons Melted Butter, for brushing (optional)
Equipment:
- Large mixing bowl
- Pastry blender or your fingertips
- Baking sheet
- Biscuit cutter (round or square)
Instructions:
- Preheat Oven & Prepare Pan: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Incorporate Cold Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The
1 cold butter pieces will create steam and layers as they bake. - Add Cold Buttermilk: Make a well in the center of the dry ingredients and pour in the cold buttermilk (or milk mixture). Stir with a fork until just combined and a shaggy dough forms. Be careful not to overmix.
- Turn Out Dough & Fold: Lightly flour a clean work surface. Gently turn the dough out onto the floured surface. Pat it into a rough 3/4-inch thick rectangle.
- Create Layers (The Key to Flakiness!):
- Fold the dough in half.
- Rotate the dough 90 degrees.
- Pat it down again to about 3/4-inch thickness.
- Repeat this folding and rotating process 3-4 times. This creates layers of butter and dough that will separate when baking.
- Cut Biscuits: After the final fold, gently pat the dough down to your desired thickness (about 3/4 to 1 inch). Use a floured biscuit cutter to cut out the biscuits, pressing straight down without twisting. Twisting can seal the edges and prevent them from rising properly.
- Arrange on Baking Sheet: Place the cut biscuits close together (but not touching too tightly) on the prepared baking sheet. Placing them close can help them rise taller.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown.
- Brush with Butter (Optional): Once the biscuits are out of the oven, brush the tops with melted butter for extra flavor and a soft crust.
- Serve: Serve the warm, flaky biscuits immediately and enjoy!
Tips for Extra Flakiness:
- Keep Everything Cold: Cold butter and cold buttermilk are crucial. If your kitchen is warm, you can even chill your flour and bowl beforehand.
- Don't Overmix: Overmixing develops the gluten in the flour, which can make the biscuits tough. Mix just until the dough comes together.
- Handle Gently: Be gentle when patting and folding the dough.
- The Folding Technique: The folding creates layers of dough and butter, which steam and separate during baking, resulting in flakiness.
- Cut Straight Down: Avoid twisting the biscuit cutter to ensure clean edges for a better rise.
- Bake at a High Temperature: The high heat helps the biscuits rise quickly and become flaky.
Enjoy your perfectly flaky homemade biscuits!
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