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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Hi! Is there any chance the amount of milk in your recipe is wrong? 3/4 of a cup didn’t even come close to making the dough come together. I had to add an extra cup of buttermilk! Also in your video there seems to be more than 3/4 cup? Thanks!
Well now I feel dumb. Just realized I was reading my measuring cup wrong. Never mind!
No worries! I hope it worked out for you!
Easy and tasted great! I just cut them in squares so I didn’t have to re-roll anything. Thanks!
I like that idea! Thanks for your comment Mandy!
Just baked these biscuits and I love the layering of the cut pieces. Great trick! This is my first time baking biscuits and I wanted to use this recipe b/c it is “foolproof”. They tasted good but dry, is there a trick to ensure moist biscuits? Also, do you use salted or unsalted butter?
You may have used too much flour while rolling and shaping the biscuits. Try using as little flour as possible. You want it lightly sticky still. As for the butter, you can use either. I prefer salted just because I like the extra salt, but it’s a personal preference. I hope this helps!
Can I use bread flour. To make biscuits.
You can, but bread flour has more gluten which makes bread chewy and elastic. That isn’t necessarily a good thing for flaky biscuits, so just be sure not to knead it too much.
Made these this morning. Didn’t have buttermilk so I did 1 cup milk 1 tbsp vinegar let it set for 5 minutes. Used 3/4 cups. Perfect will make again
Awesome! Thanks for your feedback Tina!
Amber, I have made your biscuit recipe several times. Never a disappointment!!! Looking forward to trying more of your recipes. Thanks!!!
Hi Mary, thank you for your comment! I’m so glad you are enjoying these biscuits! Definitely let me know if you try anything else. 🙂
Making them right now. It’s in the oven.
Have you ever made Buttermilk with just milk and vinegar. I live in a rural mountain area. I guess it doesn’t hurt to try. Thank you!
Yes, milk and vinegar works great for buttermilk too! Go for it!
Hi – Is fat free milk ok to use?
You can use fat free, but it might not be as moist as say 2% or whole milk.
These are the best biscuits I ever made,only did two layers. PERFECT!!!!
Hi Sandy! I’m so glad to hear that you enjoyed this recipe! Thanks for your comment!