I wanted to create a biscuit recipe that would result in amazing and super flaky biscuits. I really like working with my hands so perfecting this recipe was a really fun experience. Having your butter extra cold is the key here. And sitting on the floor to watch as your biscuits bake and rise in the oven is a must!
| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Active: | 45 min |
| Yield: | 6 biscuits |
| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Active: | 45 min |
| Yield: | 6 biscuits |
Ingredients
- 2 2/3 cups (360 grams) all-purpose flour, plus more for dusting
- 2 tablespoons (20 grams) baking powder
- 2 tablespoons (25 grams) sugar
- 1 1/2 teaspoons (5 grams) kosher salt
- 1 teaspoon (5 grams) baking soda
- 2 sticks (1 cup; 230 grams) frozen unsalted butter
- 1 cup (260 grams) ice cold buttermilk
- 1/4 cup schmaltz, bacon fat or melted butter
- Flaky sea salt, such as Maldon, for sprinkling
Instructions
- In a large bowl, mix the flour, baking powder, sugar, kosher salt and baking soda. Grate the frozen butter on the large holes of a box grater into the flour mixture and using your hands, start incorporating the butter into the flour mixture until you have pea-size chunks of butter in your dough. Add the buttermilk a little at a time and fold by hand to prevent overmixing. You want a shaggy dough that just barely holds together.
- Flip the dough onto a lightly floured work surface and begin folding it on top of itself until it just comes together. Shape into a rectangle with the help of a bench scraper.
- Roll the dough into a rectangle slightly larger than 6 by 9 inches. Begin folding the dough into a letter fold: first fold a third of the dough onto itself followed by the last third. Roll into a similar-size rectangle again. Continue with this step several times to create layers in your dough. Wrap with plastic wrap and let rest in the freezer for 30 minutes.
- Preheat the oven to 425 degrees F.
- Using a knife, cut the edges off all 4 sides of the dough rectangle so you have straight, perfect edges. Cut the dough into 3-inch squares. Transfer to a parchment paper-lined baking sheet. Using a pastry brush, brush each dough square with the schmaltz, bacon fat or melted butter and sprinkle with flaky sea salt.
- Bake, rotating the baking sheet from front to back halfway through baking, until the biscuits are golden brown, 15 to 20 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 332 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 9 mg |
| Sodium | 557 mg |
| Serving Size | 1 of 6 servings |
| Calories | 332 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 9 mg |
| Sodium | 557 mg |
Reviews
These are really flaky and rose nicely. I found mine had a slightly off taste. I wondered if I had read the baking soda or powder wrong but checked and I am sure I measured right so I’m not sure what happened.
I cannot say enough good things about these biscuits. They are light, flaky and flavorful. My family loved them. No need to ever look for another biscuit recipe again!