If you are looking for a flaky buttery biscuit, you have found it! These are such soft, and flaky biscuits that are so delicious!
A simple straight-forward biscuit recipe is great to have on hand when you want a side with stew, soup or chili. These biscuits required little effort and the only suggestion is to work the dough very little to create these delicious, soft, and flaky texture.
Helpful Tips:
Use cold butter: the secret to creating soft flaky biscuits, the butter has to be extremely cold. That’s why I suggest to place the butter in the freezer for about 15-20 minutes before using. I also would grate the butter into the flour mixture rather then using a fork. Although, a pastry blender would work well too.
Milk: use cold milk as well, that way the butter stays cold when the ingredients are combined.
Thickness of dough: when placing the dough on a flat surface, gently spread it out using your hands rather then the rolling pin. The key to getting flaky biscuits, is taking the dough and once you have flattened it with your hands, fold the dough in half and then fold it again. This creates layers that results in a layers of flaky biscuits. Important to not overwork the dough. The thickness should be about 3/4 inch. The thicker the dough, the higher the biscuit and you will get 6 biscuits rather then 8.
Only 6 ingredients needed for this recipe:
- Flour
- Baking Powder
- Sugar
- Salt
- Butter
- Milk
Flaky Buttery Biscuits
Equipment
- Baking sheet
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 1/3 cup unsalted butter, cold (place in freezer for 15 min.)
- 1 cup milk
- 2 tbsp butter, melted
- 1 tbsp fresh rosemary/thyme (optional)
Instructions
- Heat oven to 450°F.
- In a large bowl, combine flour, salt, baking powder, sugar and salt.
- Place butter in the freezer for 15 minutes before using, as you want the butter very cold. This will make the biscuits flaky. Grate the butter into the flour mixture, or cut butter into pieces and work it in with a pastry blender until mixture is course and crumbly,
- Pour in milk and stir with a fork just until dough comes together. If desired, add fresh herb of your choice at this time. Do not overmix. Turn onto a lightly floured surface and bring the dough together using your hands. Shape dough into a circle about 3/4 inch thickness. Cut out biscuits using a 2 inch round cutter or a small glass. Make sure you add flour to the cutter/glass so the dough doesn’t stick to it.
- Place cut biscuits onto a baking sheet lined parchment paper and bake until lightly brown, for about 12-15 minutes. Remove from oven, and brush with melted butter. Serve warm!
Notes
Nutrition
How to make this recipe:
A good trick to prevent the butter from softening, is place it in the freezer for 15-20 before adding it to the flour mixture. Then add the milk and combine with flour.
Once the flour and mix are combined and the dough has come together. Transfer to a lightly floured surface and flatten with your hands, and fold the dough a couple of times. This allows the layers to form creating a flaky biscuit.
Now flatten the dough for the final time, spread the dough with your hands to 3/4 inch thickness. If you so desire, add some thyme to this biscuit. Using a biscuit cutter or a glass, cut into rounds and place on prepared baking sheet. Bake at 450 degrees Fahrenheit for 12-15 minutes.
When you see layers throughout the biscuit, it is a good indicator that these biscuits are flaky, delicate and soft with a buttery texture.
