Perfectly Flaky Biscuits Recipe will soon become your famous “secret” biscuit recipe! Our perfect flaky biscuit recipe will so impress your family and friends. They’ll be begging you for the recipe! Today, we’re sharing a few simple how-to tricks to get that perfect biscuit flake and crumb. Biscuits are simple to make, and if you have the right technique, then they are completely fail-proof! Our biscuit recipe has two kinds of flour, very chilled butter, buttermilk (a must), and a simple technique to quickly and easily make the most perfect and flakiest biscuits you’ll ever have the pleasure to bite into.
Perfectly Flaky Biscuits Recipe Ingredients
• Flours- we are using two varieties of flour: all-purpose flour and cake flour. Combining these two flours, produces the perfectly flaky crumb which is the “secret” that everyone will rave about! You might be wondering, does it really make a difference? Cake flour is a finely milled, delicate flour with a low protein content and is usually bleached. When used in baked goods, it results in a super-tender texture with a fine crumb, and a good rise. The primary difference between cake flour and all-purpose (AP) flour is the protein content, which becomes gluten. Cake flour is self-rising and it replaces the need for baking powder in this recipe.
• Very cold butter- the colder the better! In culinary school we would cut the butter into small cubes, spread it out on parchment paper, and then place it in the freezer for 7-10 minutes to become very chilled. It is essential to NOT completely incorporate the butter into the flour mixture! Only disperse small pea-sized pieces of it evenly through out. These tiny pockets of butter create the flakey texture we want in our biscuits. This is why a pastry cutter is such a handy tool to use. If you don’t have one, then using two table knifes and cross cutting the butter into the flour mixture will also work well!
• Buttermilk- Buttermilk is a slightly sour milk– the sour in the buttermilk is the acid activation which the baking powder in the cake flour needs to work it’s best. Buttermilk is also usually much lower in fat than regular milk and cream. Cultured buttermilk, as it is called in the United States these days, is a pasteurized milk product. A culture of lactic acid bacteria is added to low-fat milk to curdle and sour the milk.
• Sea salt and Sugar- the sea salt is essential for flavor and is a must for our biscuits. The sugar can be omitted or reduced as you prefer, this recipe has a small amount that could also be substituted with a sugar replacer, if preferred.
How to make our Perfectly Flaky Biscuits Recipe
- Preheat the oven 450 degrees F.
- Cut butter into 1/2 inch cubes, spread on parchment paper, place in freezer for 7-10 minutes to get very chilled.
- In a large mixing bowl combine all dry ingredients.
- Cut cold butter into dry ingredients with a pastry cutter until pea sized.
- Add buttermilk and mix until just moistened.
- Lightly flour work surface place dough on counter.
- Knead 4-5 times; don’t over work. VERY IMPORTANT!!
- Roll dough ¾ inch thick and cut out with a biscuit cutter or rim of a glass.
- Place on greased pan so they are lightly touching and brush the tops with butter.
- Bake for 16 minutes or until golden brown.
- Butter tops again and serve warm.
We love soup and biscuits during the cooler months of the year. We hope you’ll be inspired to make soup, too!
- Italian Tortellini Soup
- Apple Rutabaga Soup
- Olive Garden Chicken Gnocchi Soup (copycat)
- Chicken and Coconut Milk Soup
- Butternut Squash Soup with Cinnamon Crema
- Olive Garden Zuppa Tuscana Soup (copycat)
- Creamy Mushroom Soup
- Panera Bread Broccoli Cheese Soup (copycat)
- Roasted Cauliflower Cheese Soup with Grilled Cheese Croutons
- Greek Fasolatha Soup
- French Onion Soup with Baguette
- Mushroom Soup with Brie Crostini
- Slow Cooker Potato Soup
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Perfect Flaky Biscuits Recipe are going to be in high demand at your table this winter!
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Thanks for sharing in the CWR blog-love!
Ruthie & Madeliene