Super Flaky Biscuits
These super flaky biscuits are the perfect pairing for any meal. Follow the instructions for grating the butter and folding the dough for maximum layers!
Ingredients
- ½ cup unsalted butter
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
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Instructions
- Place the butter in the freezer for 30 minutes to harden.
- Meanwhile, whisk together the flour, baking powder, and salt in a large mixing bowl.
- Once the butter is hard, grate it using a grater or a food processor. Add the grated butter to the flour mixture and toss gently with your hands to combine, gently breaking up any clumps of butter with your fingers.
- Pour in the buttermilk and stir until a soft dough forms. It should be somewhat shaggy.
- Dump the dough out onto a lightly floured surface. Gently pat into a rectangle that is about 2 inches high. Fold the dough in half, and use a rolling pin to gently roll the dough into another 2-inch high rectangle. Repeat two or three more times, and roll the final rectangle until it is approximately 1-inch high. You should end up with a rectangle that is approximately 8 inches wide by 6 inches long (it doesn’t need to be perfect).
- Cut the dough into 12 square biscuits with a sharp knife. Place the biscuits on a sheet pan and place it in the refrigerator for 30 minutes.
- Meanwhile, preheat the oven to 425°F. Bake the chilled biscuits for 10–14 minutes, or until lightly golden brown on the bottom. Serve warm with butter.
Notes
Using salted butter? Cut the salt down to ½ teaspoon.
Make-ahead instructions (raw): You can make these biscuits up to 12 hours in advance of baking. Place the uncooked biscuits on a baking sheet, and cover with plastic wrap. Refrigerate until you're ready to bake them.
Make-ahead instructions (cooked): Place cooked and cooled biscuits on top of aluminum foil. Wrap tightly in foil, and place in a large zip-top freezer bag for up to one month. When ready to serve, place biscuits on a sheet pan. Bake in a 350°F preheated oven for 5–7 minutes for thawed biscuits or 12–15 minutes for frozen biscuits. Serve warm.
To substitute self-rising flour, use 2½ cups self-rising flour in place of the all-purpose flour, baking powder, and salt.
Make your own buttermilk using a scant 1 cup of milk mixed with 1 tablespoon of acid, such as lemon juice, white vinegar, or apple cider vinegar.
Want round biscuits? Cut the dough with a biscuit cutter or the rim of a drinking glass. When stamping out the biscuits, do not twist the glass—just pull straight up.
Nutrition
Calories: 176kcalCarbohydrates: 21gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 23mgSodium: 322mgPotassium: 55mgFiber: 1gSugar: 1gVitamin A: 269IUCalcium: 88mgIron: 1mg
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