Wed. Oct 15th, 2025
Certainly. Here’s a formal, detailed recipe for making classic flaky biscuits — tall, buttery, and layered. These biscuits are ideal for breakfast, brunch, or as a side to soups and stews.


Classic Flaky Biscuits

Yield: 8 biscuits

Prep Time: 15 minutes

Chill Time (optional): 15 minutes

Bake Time: 12–15 minutes

Total Time: About 30–40 minutes


Ingredients

  • 2 cups (250 g) all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 1 tablespoon granulated sugar (optional)

  • 1/2 cup (113 g) cold unsalted butter, cut into cubes

  • 3/4 cup (180 ml) cold buttermilk, plus more for brushing

  • Optional: melted butter for brushing after baking


Instructions

1. Preheat the Oven

  • Preheat to 220°C (425°F).

  • Line a baking sheet with parchment paper or lightly grease it.


2. Mix the Dry Ingredients

  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.


3. Cut in the Butter

  • Add the cold, cubed butter to the flour mixture.

  • Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs (small pea-sized pieces are fine).

  • Do not overwork — visible butter chunks help create flaky layers.


4. Add the Buttermilk

  • Pour in the cold buttermilk.

  • Stir gently with a fork or spatula just until the dough starts to come together.

  • The dough will look shaggy and slightly sticky.


5. Shape the Dough (Laminating for Flakiness)

  1. Turn the dough out onto a lightly floured surface.

  2. Gently pat it into a rectangle about 3/4 to 1 inch thick.

  3. Fold the dough in half like a letter (top third down, bottom third up).

  4. Turn the dough 90°, pat it out again, and repeat the fold.

  5. Repeat this folding process 2–3 times. This creates layers.

  6. Finally, pat the dough out to about 3/4 to 1 inch thick.


6. Cut the Biscuits

  • Use a 2.5–3 inch round cutter (do not twist the cutter).

  • Gather and re-pat scraps as needed.

  • Place biscuits on the baking sheet, touching slightly for softer sides or spaced apart for crisp edges.


7. Optional Chill

  • For extra flakiness, refrigerate the shaped biscuits for 10–15 minutes before baking.


8. Bake

  • Brush tops with buttermilk or melted butter.

  • Bake for 12–15 minutes, or until golden brown on top.


9. Finish and Serve

  • Optional: brush hot biscuits with melted butter for a rich finish.

  • Serve warm with butter, honey, jam, or gravy.


Storage

  • Store cooled biscuits in an airtight container for up to 2 days.

  • Reheat in a 175°C (350°F) oven for 5–7 minutes.

  • Biscuits freeze well (baked or unbaked) for up to 2 months.


Would you like a cheddar and herb variation, a gluten-free version, or a drop biscuit alternative (no rolling)?

By Admin

Leave a Reply

Your email address will not be published. Required fields are marked *