Easy Flaky Biscuits
Some of my favorite childhood mornings started with the sound of a metal biscuit cutter clinking on the counter and the gentle sizzle of bacon in a cast iron skillet. My mother never rushed, just moving with that easy rhythm only years of cooking can bring. Her biscuits were stacked high in a towel-lined bowl. Always made with love. This post is my little way of keeping her tradition alive and sharing it with y’all—flaky biscuits and all.
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter cold and cubed into 1 inch pieces
- 3/4 cup buttermilk cold, plus 1 Tablespoon for brushing
- 3 Tablespoons Sugar
- 1 Large Egg, beaten The reason the eggs are optional because originally there were no eggs in the recipe. However, the eggs are what makes these biscuit fluffy.
Instructions
- Prep: You can go ahead and preheat the oven to 450°F and line a baking sheet with parchment paper. Prepare a flat surface for cutting the biscuits. I use my countertop. I clean and dust my countertop with a little flour ( too much will make the taste like flour).
- Whisk Dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and sugar.2 cups all-purpose flour, 1 Tablespoons baking powder, 1/2 teaspoon baking soda, 3 Tablespoons Sugar
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, food processor, or your fingers to cut the butter into the flour mixture until pieces are about the size of peas or it resembles coarse crumbs.3/4 cup unsalted butter
- Add Wet Ingredients: Stir in the beaten egg with a wooden spoon. Next stir in the buttermilk. Stir just until the dough starts to come together to forms a sticky mass. Add little more buttermilk or flour if needed to achieve the right consistency. Cover the bowl and refrigerate 20-60 minutes.1 Large Egg, beaten, 3/4 cup buttermilk
- Work the Dough: Work quickly while your butter is cold. If the butter is warm, place the mixture in the refrigerator for about 10 minutes to allow the butter to firm up.
- Roll out the Dough: Put the dough on your workspace and use your hands (flour them) to pat the dough into a rectangle. Bare with me here; I'm going to share a technique that will give you sky-high and flaky biscuits. (You can skip this part and cut the biscuits). For years, I wondered how this was done, so here we go....Once you have patted your dough into a rectangle, take the short ends and bring them together in the middle. Pat the dough into a rectangle again, and fold the short ends; repeat this step 6 more times.
- Use a floured biscuit cutter to cut out biscuits.
- Transfer the biscuits to a prepared baking sheet with parchment paper.
- Once your oven has preheated, place the cookie sheet with the cut biscuit dough in the oven.
- Bake for 15-25 minutes until golden brown.
- Brush the tops of biscuits with salted, melted butter
- Let cool. They are best eaten out of the oven the day of.
Notes
- In the ingredients, I included eggs, but you do not find them in my instructions; here is why. If you want fluffy biscuits, add the egg with the milk mixture to the dry ingredients.
- Momma's recipe was drop biscuits. You would omit the folding technique and spoon the biscuit dough onto the baking sheet.
- When folding the dough it may cause the dough to fall over after it's cut.
- Make delicious biscuits with White Country Gravy
- Any nutritional information provided by Reefe's Blend is a courtesy and should be construed. as an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information.
Nutrition
Serving: 12g
