Foolproof Flaky Biscuits

The secret to Foolproof Flaky Biscuits is revealed! Find out how to get flaky, layered, buttery, tender biscuits you will swoon over!

Prep Time 10

Cook Time 10

Total Time 20

Yields to 10 biscuits

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)

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 6x9-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.

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.