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Prep 20 mins
Cook 10 mins
Light and flakey southern style biscuits. Easy once you get the hang of it
Make and share this Flaky Biscuits recipe from Food.com.
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 5 tablespoons chilled unsalted butter, , cut into 1/4-inch cubes
- 2 tablespoons melted butter
- 3 tablespoons chilled vegetable shortening or 3 tablespoons chilled lard
- 3⁄4 cup cold buttermilk (, or regular milk if desired)
- Place a rack in the center of your oven, Pre heat oven to 450 degrees F.
- Mix first dry ingredients in a large bowl or in the food processor fitted with steel blade.
- Add cold butter and shortening; with your fingertips or a pastry blender (or in the food processor), mix or process butter and shortening into dry ingredients, until the mixture resembles dry oatmeal.
- If using a food processor, transfer mixture to a large bowl.
- Stir in milk with a rubber spatula or fork until dry ingredients are just moistened.
- Let dough rest for 1 minute, then dump it on a floured work surface.
- Gently Roll the dough into a rough 6-by-10-inch rectangle 1/2-inch thick.
- With a knife cut rectangle three times across and five times down to form 15, 2"x2" rectangular biscuits.
- Place dough 1 1/2 inches apart on an ungreased baking sheet; brush dough tops with melted butter or milk.
- Bake until biscuits are lightly browned, 10 to 12 minutes.
- Serve immediately.
- Cool left overs, wrap with plastic wrap and freeze as soon as possible.
- There's two things to remember when making biscuits.
- -Keepthings cold so the butter does not melt.
- The process of cutting the butter into the flour actually coats the flour with a light layer of grease to prevent it from absorbing liquid and creating gluten-- which will make the product tough and more bread like.
- If the butter starts to get soft while working it into the flour then refrigerate the batch for 20 mins before going on.
- -Workfast and gently.
- Only mix as much as necessary to do the job.
- Over working dough develops gluten.
I have tried so many recipes for biscuits looking for that biscuit that reminds my husband of a breakfast biscuit you get at Hardees or Popeyes. This one was closer than any of the others we have tried. I appreciated the tips with this one. I agree that in order for any dough to turn out more flaky, work as little as possible and keep the fat cold. I do this by grating the pre-measured butter with a cheese grater and freezing it in the freezer while prepping the other ingredients. Much faster than cubing/and cutting it into the flour. I also chilled the (butter flavored) shortening in the freezer. I worked the shortening/butter into the flour mix for all of 30-45 seconds with a pastry cutter before it was the texture of course oatmeal. After allowing the mix to sit for 1 minute, my mix maybe because it was cold) seemed a little dry, so I did not roll with a pin, but patted the mixture out. I went ahead and cut rounds out vs cutting into squares..only out of habit. I did not rework, but shaped two final bisuits from the leftover cutout dough. I ended up with nine 1/2 inch rounds of pre-baked dough biscuit rounds. When they baked up, they were about 1 1/2 inches high and moist and a bit flakey but I would describe them more as crispety crumbly which is what we were looking for. I rotated the pan about half way through. They had a nice texture, and a little crunch on top. We had two leftover from dinner and we wrapped in foil and ate them this morning and they were still good..not hard on top at all. We are really picky about the biscuit recipes we repeat aned this is the first cut out biscuit recipe I think is worth repeating. And, grating the butter really simplifies things. I don't have a food processor big enough to hold the whole amount of dough, so I can't compare methods. Thanks, Steve for a great biscuit.
Mmmmmm...these are so good, Steve_G! Loved them. I used milk, and all unsalted butter (no shortening). I also baked them on cast iron, which I placed in the oven to get hot as it preheated. Brushing butter on the bottom as well as the top made for a lovely light brown crust. Perfect with honey and scrambled eggs, but I can think of a ton of other great uses for them. Thanks so much for this very simple recipe and technique.
Steve thank you for this great biscuit recipe. They were so flavourful, tender and flaky. We enjoyed them very much.