Three words.
Flaky. Buttery. Biscuits.
I think it’s fair to say that these biscuits are delicious! They’re crispy on the outside and soft and flaky on the inside. There is just something special about a biscuit. You know when you’re eating one that it was 100% a labor of love. (Or at least it appears to be a “labor”.) These biscuits take no time at all! They’re so easy to whip up on a Sunday morning.
The only downside is there is never any leftovers!
Couple of Tips:
– If you don’t have buttermilk, take your cup of milk and add 1 tablespoon of lemon juice to it. Let it stand for about 10 minutes (in the fridge) then add it to your dry ingredients. This will give your milk that signature “soured” flavor of buttermilk.
-Make sure your butter and buttermilk are really cold. This will allow the baking powder to work before the butter in the dough starts to melt.
Flaky Layered Biscuits
Course: Breakfast, RecipesCuisine: AmericanDifficulty: Easy8
Biscuits20
minutes18
minutesThese biscuits are simple and delicious, but taste like you’ve been preparing them for hours. They’re flaky, buttery, & dense. Great for slathering butter and jam on or make them into a breakfast sandwiches.
Ingredients
2 Cups of All-Purpose Flour
1 Cup of Buttermilk
1/2 Cup of Butter (Or 1 Stick)
1 Teaspoon of Baking Powder
1 Teaspoon of Salt
Directions
- Put your stick of butter in the freezer for 15 minutes.
- Meanwhile, prep your dry ingredients. Add the 2 cups of flour, salt, and baking powder to a bowl and whisk together.
- Now this is going to sound odd, but grab your cheese grater and the butter from the freezer. Grate the butter and add it to the dry ingredients. (By doing this you are skipping the step of cutting in the butter to the dry ingredients.) Now just add the buttermilk and mix well.
- Once all the ingredients are combined, flour a clean surface and dump your biscuit dough out. Form the dough into a ball. Sprinkle flour over the top. Use your rolling pin and roll out the dough into a rectangle and about a quarter of an inch thick.
- Now fold one side of the dough towards the center. Do the same to the other side. (Like the picture below.) Repeat this step 3 times. This will create layers in the biscuits.
- Once you are done folding and rolling. Your dough should be about 1/2 an inch thick. Use a biscuit cutter, cookie cutter, or glass and cut out your biscuits. Do not twist when cutting the biscuits, it will seal the edges and they won’t rise properly.
- Now lay each biscuit out on a parchment paper lined cookie sheet with a little space between them.
- Bake at 425 degrees for about 15-18 minutes or until golden brown. Slather in butter or jam and ENJOY!
Make enough of these for an apiary. These biscuits are just like everybody else. So Flaky!!!