Flaky Biscuits
Whether you are baking biscuits for breakfast sandwiches, serving with jam, or for drowning in gravy, the key is having nice flaky layers! This recipes ensure nice flaky biscuits with a crunchy crust and soft center.
Biscuits are a favorite around my house. Jennika and I have biscuits and gravy most Sunday mornings. For us it is a great way to indulge a bit on the weekends! What is the weekend for if not a delicious sweet and savory brunch! Biscuits are perfect brunch food because you can go either way with them. Put some homemade jam them for a sweet treat, or dump on a thick pepper gravy for savory. YUM!
Instructions
Preheat oven to 450 degrees.
One of the best things about this recipe is you aren’t going to need a culinary degree to make them! You will want a medium sized mixing bowl. Take your flour and sift it into the bowl. Add in other dry ingredients. Cold cut in butter using pastry blender (this will help provide the layers for your biscuits! Once the butter is mixed in add in the milk and mix dough until combined. If your biscuit dough feels dry or isn’t coming together well it may need some additional milk, add 1 tbsp of additional milk at a time.
Roll out or hand form dough into a one inch thick sheet of dough. Cut dough into thirds, stack dough and roll out again to 1/2 inch thick sheet, repeat 3 times. Place dough into the refrigerator to chill for 30 minutes. Cut out biscuit rounds, place on parchment paper on cookie sheet. Place in oven for 14-16 minutes until the biscuits are just turning light brown, then remove enjoy!
If you want a delicious fig jam recipe foodal has a great recipe.
Match your biscuits with some delicious gravy recipe. It is peppery, thick, and vegetarian!
Flaky Biscuits
Ingredients
- 3 cups flour
- 1 1/2 tbsp baking powder
- 1/2 tsp salt
- 1 stick butter 8 tbsp
- 1 1/2 cup buttermilk add additional milk (1 tbsp at a time) if dough doesn't come together.
Instructions
- Preheat oven to 450 degrees.
- Sift flour into medium mixing bowl.
- Combine additional dry ingredients into medium mixing bowl.
- Cold cut in butter using pastry blender.
- Stir in milk until dough is formed.
- Roll out or hand form dough into a 1/2 inch thick sheet of dough.
- Cut dough into thirds, stack dough, and roll out again to 1/2" sheet. Repeat 3 times.
- Chill dough in refrigerator for 30 minutes.
- Use knife to cut dough into squares, or use your round biscuit cutter. Press straight down, don't twist.
- Bake for 14-16 minutes, remove and cool.