flaky biscuits

This Southern butter biscuits recipe was handed down to me by my mom. Great all by themselves with extra butter or with jam, honey, molasses, or gravy.

Southern Butter Biscuits

all-purpose flour

Tbsp baking powder

salt

milk ((regular

Preheat oven to 400 F.

In a large mixing bowl, combine flour, baking powder, and salt.&nbsp; Add butter in smallish pieces.&nbsp;

With your hands (or a pastry blender), combine flour mixture and butter until butter is pea sized and mixture is crumbly.

Pour in milk and combine with a wooden spoon until well incorporated, taking care not to over mix.

Turn out onto a floured surface and roll out dough to about 3/4 inch thick.&nbsp;

Cut out biscuits with biscuit cutter or cookie cutter.  Add each to ungreased cookie sheet or iron skillet.  Make sure that biscuits touch for higher rise during baking.

Bake for 10 minutes or until browned.

Buttery layers and a tender crumb make these the best flaky biscuits you&#x27;ve ever had!

Best Flaky Biscuits

AP flour

tsp baking soda

Tbsp sugar

tsp kosher salt

oz unsalted butter, (frozen (1 1/2 sticks))

buttermilk ((+2 Tbsp for topping))

Preheat the oven to 425 degrees.

Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl.

Use a box grater to grate the frozen butter and add immediately to the flour mixture. Mix the butter in with your finger tips just until you have coarse meal.

Add the buttermilk and stir in until just combined. The dough will be very shaggy.

Turn the dough onto a lightly flour surface and press together to form a 10 inch square. Fold in half, then in half again so you have a square.

Lightly roll the dough into a 10 inch square again and repeat the folding, in half, then in half again so you have a square.

Lightly roll the dough to 1 inch thickness and cut out the biscuits with a 3 inch cookie cutter (round or square). Be sure you don&#x27;t twist the cutter, just press down and pull up to insure that you get a good rise. Gently gather and reform the scraps to cut the remaining biscuits.

Place biscuits in a cast iron skillet or parchment lined baking pan with sides, so the biscuits are touching (they may topple if the baking pan doesn&#x27;t support them on their sides). Place the pan in the refrigerator or freezer for at least 15 mins.

Brush with buttermilk and sprinkle with flaky sea salt. Bake in the middle or upper rack of your oven until risen and golden, about 20-22 mins. Serve warm or at room temperature.

Tender and easy 100% whole wheat biscuits that really are amazingly flaky. Ready to go in about 30 minutes, perfect for dinner, breakfasts, or even sandwiches.

Amazing Whole Wheat Flaky Homemade Biscuits

whole wheat pastry flour*

honey or sugar

baking powder

cream of tartar

butter

buttermilk**

Preheat oven to 425 degrees.

In the bowl of a food processor or regular bowl, combine the first six ingredients (if using honey, combine it with the liquid ingredients). Pulse (or mix) to combine.

Cut up the butter into eight pieces and add to the dry ingredients. Pulse (or use a pastry blender) until the mixture resembles coarse cornmeal with a few pea-sized pieces of butter remaining. If using a processor, transfer to a medium bowl.

Combine the egg and buttermilk (and honey, if using) in a glass measure; add to the dry ingredients all at once. Stir with a wooden spoon just until mixture starts to come together (it will not be completely mixed). Don't over mix.

Turn out onto a floured surface and knead 10 - 15 times until dough holds together, folding a couple of times at the end like a letter. Pat or roll into a 1 to 1-1/4 inch rectangle. Cut with a biscuit cutter or knife into about a dozen biscuits depending on the size.

Place on a lined or greased cookie sheet, and brush the tops with milk, if desired, for a shiny, browned top.

Bake for 12 to 15 minutes until golden brown. Cool on a wire rack.

With hints of fresh sage, carrot, shallot and poultry seasoning, our flaky Stuffing Biscuits have all of the nostalgic elements of classic Thanksgiving stuffing in biscuit form. Slather with salted butter and enjoy a bite-sized piece of Thanksgiving heaven.

Stuffing Biscuits

celery

shallot

sage

all purpose flour

tbsp baking powder

+ 3 tbsp buttermilk

Preheat oven to 400 degrees. Line the baking sheet with parchment paper.

Grate 8 tablespoons of the butter on a box grater. Transfer to a plate and stick in the freezer while you prep everything else.

Melt remaining two tablespoons butter in a small skillet over a medium heat. Add celery and shallot. Sweat the veggies until they start to soften, about 5 minutes. If they every start to brown, turn the heat down to medium low. After they have softened add the sage and two teaspoons of poultry seasoning. Cook until the sage is fragrant. Remove from the heat and transfer to a small bowl. Cool completely.

While the butter chills and the veggies cool, mix the dry ingredients. Add flour, baking powder, baking soda and salt together in a large bowl. Set aside.

When the veggies are cool. Add them to the flour mixture. Stir to combine. Add the frozen butter. Stir to combine. Drizzle buttermilk over the flour mixture while stirring to evenly incorporate. Once the dough comes together, dump on a lightly floured surface. If there are still some scraps, gently knead the dough to bring everything together.

With a lightly floured rolling pin, roll out the dough until it&#39;s about 1/2 inch thick. Fold the dough in half and roll out again. Repeat one more time and then roll out the dough until it&#39;s 3/4 inch thick.

Lightly dust a 2 1/2 inch biscuit cutter. Cut the dough into biscuits. Be sure you go straight down and straight back up. This will ensure the biscuits rise evenly. Place in the fridge to chill for 10 minutes.

Add egg and 2 tsp water to a small bowl. Place the chilled biscuits on the baking sheet. Brush with egg wash. Bake in the oven for 12-15 minutes or until the tops are golden brown and the biscuits have risen. Eat right away or at room temp.

If you&#x27;re craving fluffy, tender biscuits with hundreds of flaky, buttery layers, stop right here. These are soft in the inside, slightly crispy on the outside, and rise to impressive heights. 

The Ultimate Flaky Buttermilk Biscuit Recipe

grams) butter

(250 grams) all-purpose flour

(94 grams) cake flour (not self-rising)

tsp (1.5 grams) baking soda

tsp salt

tbsp (25 grams) sugar

(236 milliliters) cold buttermilk

Heat oven to 425 degrees F (218 degrees...

Heat oven to 425 degrees F (218 degrees C). Rub the inside of a cast iron skillet with a bit of vegetable oil or melted shortening. This will create a deliciously crispy bottom on the biscuits. (*You can also bake these in a baking dish. See note below.)

Cut the butter into small 1/2-inch pieces, put...

Cut the butter into small 1/2-inch pieces, put them on a plate or in a bowl, and pop it into the freezer for about 10 minutes. You want the butter to be very cold, but not frozen.

Put the cake flour, all-purpose flour, baking powder,...

Put the cake flour, all-purpose flour, baking powder, baking soda, salt, and sugar in the bowl of a food processor OR in a mixing bowl. Pulse a few times to blend, OR stir with a wire whisk.

Add the butter and pulse 3 or 4...

Add the butter and pulse 3 or 4 times, just until the butter is incorporated enough for the mixture to look like coarse crumbs. Alternatively, use a pastry cutter to cut the butter into the dry ingredients. You can also just use your fingers; rub the butter into the dry ingredients just until the mixture looks like coarse crumbs. (See photos above for guidance.)

If you've been using a food processor, dump...

If you've been using a food processor, dump the mixture into a mixing bowl. Set a small bowl of flour nearby just incase you need it later.

Make a well in the center of the...

Make a well in the center of the mixture and pour in the buttermilk. Use a spoon or rubber spatula to gently mix the ingredients until a shaggy dough begins to form. Then, use your hands to gently knead the dough until it holds together completely. (See notes below about under and over working the dough.)

Dump the dough out onto a clean work...

Dump the dough out onto a clean work surface. Pat or roll it out into a rectangle that’s about 1-inch thick. If it's really sticking to the work surface, sprinkle with a bit of flour. Use only enough flour to keep the dough from sticking.

Fold one side of the dough to the...

Fold one side of the dough to the center, then fold the whole thing over again, like you're folding a letter. (See photos above for guidance.)

Give the dough a quarter turn and roll...

Give the dough a quarter turn and roll or pat it out into a 1-inch thick rectangle again. Repeat the folding process, give the dough a quarter turn, and repeat the folding process once more.

Roll or pat the dough back out into...

Roll or pat the dough back out into a 1-inch thick rectangle and use a 3 1/2-inch biscuit cutter to cut out the biscuits. As you cut them out, set them on a plate. Reroll the dough as necessary, cutting out biscuits until you have 8-10 biscuits.

Set the plate of biscuits in the freezer...

Set the plate of biscuits in the freezer for 10 minutes. Then, remove the biscuits from the plate and place them in the cast iron pan (or baking dish). Set the biscuits very close together inside the pan so that their sides are touching. This will help them rise while they bake.

Brush the tops of the biscuits with 2...

Brush the tops of the biscuits with 2 tbsp (1oz/ 28g) melted butter and place in the oven. Bake for 18-20 minutes, until their tops are golden brown. Biscuits are best served immediately, while still warm, drizzled with honey or spread with jam.

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The most viewed flaky biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine