Foolproof Flaky Biscuits + Video
The secret to Foolproof Flaky Biscuits is revealed! Find out how to get flaky, layered, buttery, tender biscuits you will swoon over!
One of my husband’s favorite breakfasts is biscuits and gravy. I don’t make it very often because I haven’t had the best luck and getting a tall, flaky biscuit worth making again and again. I have since learned the secret to flaky biscuits doesn’t necessarily lie in the recipe alone, but that the technique also helps get you those amazing, buttery layers! It really is foolproof!
I’m talking crisp exterior, peel apart layers, and a tender center! Did I mention these are oh so buttery?! Swoon! Slather on some apple butter, jelly or jam, butter and honey, whatever your pleasure, and enjoy these biscuits ASAP!
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Let me show you how to get the foolproof flaky layers… First off, it’s really important to have COLD butter when you make biscuits (or pie crust) because when the butter melts, it creates pockets of air to help make those flaky layers. Also, don’t crumble them all away. Pea size butter pieces are ideal.
After you add the buttermilk and the dough comes together, roll it out into roughly a 6×9-inch rectangle on a lightly floured surface. Then cut that rectangle into thirds.
Here’s the trick! Stack each third on top of one another and roll the dough into a 6×9-inch rectangle again. This helps ensure you get those tall, flaky layers!
Using a 2 1/4 or 2 1/2-inch biscuit cutter, cut 9 (maybe 10) biscuits and place them on a silicone lined baking sheet. Do your best to piece together the scraps and use up all the dough with the layering technique, without overworking the dough or melting the butter with your warm hands.
If any of the edges kind of stick down, I stretch them before baking to help make sure they will grow tall and flaky. You can see in the picture below that they are pretty thick to start with, about 1 1/4 to 1 1/2-inches tall, and you can see some chunks of butter and layering before they even go in the oven.
Bake at 450 degrees Fahrenheit for 10 to 12 minutes or until golden brown on top and bottom. These are best enjoyed warm and crisp from the oven, but you can store leftovers in a zip-top bag for 3 or 4 days. I like to re-heat my leftover biscuits, one at a time, in the microwave for 10 to 12 seconds.
Foolproof Flaky Biscuits
Ingredients
- 2 cups (240 g) all-purpose flour, (stir, spoon & level)
- 1 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- ½ cup (113 g) unsalted butter, cold, cut into Tablespoons
- ¾ cup (177 ml) buttermilk, cold (or milk plus 1 tsp of lemon juice/white vinegar; allow to sit for 5 minutes before using)
Instructions
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- Cut in the butter with a pastry blender until pea size pieces.
- Add the cold buttermilk all at once and form into a ball.
- Roll dough onto a lightly floured surface, into a 6×9-inch rectangle. Cut the rectangle into thirds.
- Stack each third on top of one another and roll the dough into a 6×9-inch rectangle again.
- Using a 2¼ or 2½-inch biscuit cutter dipped in flour, cut 9 (maybe 10) biscuits and place them on a silicone lined baking sheet. Do your best to piece together the scraps and use up all the dough with the layering technique, without overworking the dough or melting the butter with your warm hands. (If any of the edges kind of stick down, I stretch them before baking to help make sure they will grow tall and flaky.)
- Bake at 450 degrees Fahrenheit for 10 to 12 minutes or until golden brown on top and bottom.
Video
Notes
- Store any leftovers in a zip-top bag for 3 or 4 days. I like to re-heat my leftover biscuits, one at a time, in the microwave for 10 to 12 seconds.
Did you make this?
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Are you sure the measurements are correct or did I do something wrong? I followed your directions and my biscuits are sort of flat and some of the butter melted on the bottom of the pan under the buscuits. Other receipes use 6 TBL butter and that seems like it might be better vs your 1/2 cup. What did I do wrong????
1/2 cup butter is 8 Tablespoons, so only 2 more Tablespoons than the 6 Tablespoons you are seeing in other recipes. You could try using only 6 Tbsp of butter if you want to, or try cutting the butter into slightly smaller pieces. You don’t want them too fine or you will get crumbly biscuits though. I’m guessing the pieces were kind of big or not cold enough if they melted on the bottom of the biscuits. I hope you can get it to work for you, there are many who have had great success with this recipe. Good luck!
Thank you so much…I may try again!!
As a southerner my Mom always told me to buy White Lily self-rising flour. I’ve always used shortening too. Can’t wait to try this recipe with butter and layering it.
Hi Kathy! I bet you make a wonderful biscuit, if you’re from the south. I hope you like these too!
I’ve used this recipe twice and it’s a hit with the family. Thanks!
That’s so great! Thanks for your review Steph!
First time biscuit baker and my family loved them! Made them as biscuits and gravy breakfast feast
Glad they were a hit! Biscuits and gravy is so good. Great way to use them!
Just made these and they are fantastic! Thanks so much for the recipe and the tips. This will be the only biscuit recipe I use from now on!!
Aw! I’m so glad you like it Carol!
Is it 1 tbsp of double action baking powder ?
Yes ma’am!
Made these for Christmas breakfast and they were amazing! Thanks for sharing!!
I’m so glad you enjoyed them Mary! Thanks for your review!
Ok to double the recipe or do you suggest 2 batches?
You can double it, just try not to over work the dough. 🙂
Can you freeze after baking?
I haven’t tried it, but I think others have with success.
never made biscuits before and i am gong to use this recipe for christmas brunch! question, do i use salted or unsalted butter? does it matter?
It doesn’t matter. Personal preference. Enjoy!
I used salted and they were delicious.
Can you freeze these for using later? Like as in make ahead for Thanksgiving? I have made these a ton of times and love them! Just hoping to save some time for myself on the actual day of my dinner I’m hosting
If you freeze them before you bake them I’m sure they would be just fine. They may take 5 minutes longer to bake when you put them in the oven straight from the freezer. Just keep an eye on them. 🙂 Glad you like them so much Mandi!