The secret to Foolproof Flaky Biscuits is revealed! Find out how to get flaky, layered, buttery, tender biscuits you will swoon over!   

 

 

  The secret to Foolproof Flaky Biscuits is revealed! Find out how to get flaky, layered, buttery, tender biscuits you will swoon over! (Tips, Tricks, & Photo Tutorial Included!)

One of my husband’s favorite breakfasts is biscuits and gravy. I don’t make it very often because I haven’t had the best luck and getting a tall, flaky biscuit worth making again and again. I have since learned the secret to flaky biscuits doesn’t necessarily lie in the recipe alone, but that the technique also helps get you those amazing, buttery layers! It really is foolproof!

 

The secret to Foolproof Flaky Biscuits is revealed! Find out how to get flaky, layered, buttery, tender biscuits you will swoon over! (Tips, Tricks, & Photo Tutorial Included!)

I’m talking crisp exterior, peel apart layers, and a tender center! Did I mention these are oh so buttery?! Swoon! Slather on some apple butter, jelly or jam, butter and honey, whatever your pleasure, and enjoy these biscuits ASAP!

 

The secret to Foolproof Flaky Biscuits is revealed! Find out how to get flaky, layered, buttery, tender biscuits you will swoon over! (Tips, Tricks, & Photo Tutorial Included!)

Let me show you how to get the foolproof flaky layers… First off, it’s really important to have COLD butter when you make biscuits (or pie crust) because when the butter melts, it creates pockets of air to help make those flaky layers. Also, don’t crumble them all away. Pea size butter pieces are ideal.

 

Foolproof Flaky Biscuits - tutorial

After you add the buttermilk and the dough comes together, roll it out into roughly a 6×9-inch rectangle on a lightly floured surface. Then cut that rectangle into thirds.

 

Foolproof Flaky Biscuits - tutorial

Here’s the trick! Stack each third on top of one another and roll the dough into a 6×9-inch rectangle again. This helps ensure you get those tall, flaky layers!

 

Foolproof Flaky Biscuits - tutorial

Using a 2 1/4 or 2 1/2-inch biscuit cutter, cut 9 (maybe 10) biscuits and place them on a silicone lined baking sheet. Do your best to piece together the scraps and use up all the dough with the layering technique, without overworking the dough or melting the butter with your warm hands.

 

Foolproof Flaky Biscuits - tutorial

If any of the edges kind of stick down, I stretch them before baking to help make sure they will grow tall and flaky. You can see in the picture below that they are pretty thick to start with, about 1 1/4 to 1 1/2-inches tall, and you can see some chunks of butter and layering before they even go in the oven.

 

Foolproof Flaky Biscuits - tutorial

Bake at 450 degrees Fahrenheit for 10 to 12 minutes or until golden brown on top and bottom. These are best enjoyed warm and crisp from the oven, but you can store leftovers in a zip-top bag for 3 or 4 days. I like to re-heat my leftover biscuits, one at a time, in the microwave for 10 to 12 seconds.

 

The secret to Foolproof Flaky Biscuits is revealed! Find out how to get flaky, layered, buttery, tender biscuits you will swoon over! (Tips, Tricks, & Photo Tutorial Included!)

 
The secret to Foolproof Flaky Biscuits is revealed! Find out how to get flaky, layered, buttery, tender biscuits you will swoon over! (Tips, Tricks, & Photo Tutorial Included!)
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Foolproof Flaky Biscuits

The secret to Foolproof Flaky Biscuits is revealed! Find out how to get flaky, layered, buttery, tender biscuits you will swoon over!
Yield 8 to 10 biscuits

Ingredients

  • 2 cups all-purpose flour
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 cup butter, cold, cut into Tablespoons
  • 3/4 cup buttermilk, cold (or milk plus 1 tsp of lemon juice; allow to sit for 5 minutes before using)

Instructions

  1. In a large bowl, mix the flour, sugar, baking powder, and salt.
  2. Cut in the butter with a pastry blender until pea size pieces.
  3. Add the cold buttermilk all at once and form into a ball.
  4. Roll dough onto a lightly floured surface, into a 6x9-inch rectangle. Cut the rectangle into thirds.
  5. Stack each third on top of one another and roll the dough into a 6×9-inch rectangle again.
  6. Using a 2¼ or 2½-inch biscuit cutter dipped in flour, cut 9 (maybe 10) biscuits and place them on a silicone lined baking sheet. Do your best to piece together the scraps and use up all the dough with the layering technique, without overworking the dough or melting the butter with your warm hands. (If any of the edges kind of stick down, I stretch them before baking to help make sure they will grow tall and flaky.)
  7. Bake at 450 degrees Fahrenheit for 10 to 12 minutes or until golden brown on top and bottom.

Recipe Notes

Store any leftovers in a zip-top bag for 3 or 4 days. I like to re-heat my leftover biscuits, one at a time, in the microwave for 10 to 12 seconds.

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Recipe from The Baker Upstairs
The secret to Foolproof Flaky Biscuits is revealed! Find out how to get flaky, layered, buttery, tender biscuits you will swoon over! (Tips, Tricks, & Photo Tutorial Included!)

 

The secret to Foolproof Flaky Biscuits is revealed! Find out how to get flaky, layered, buttery, tender biscuits you will swoon over! (Tips, Tricks, & Photo Tutorial Included!)