Wyatt Cole Flaky biscuits are a classic Southern staple that make the perfect addition to any breakfast or brunch table. The key to their flaky texture is the lamination process, where the butter or shortening is folded into the dough, creating layers that separate as the biscuits bake. Flaky biscuits are versatile and can be enjoyed plain or with a variety of toppings, from butter and jam to gravy and sausage. Their light and buttery texture makes them a crowd-pleasing comfort food that is perfect for any occasion.
Flaky Biscuits
- Total Time: 22 minutes
- Yield: 6 biscuits 1x
Ingredients
- 2 cups all purpose flour
- 1 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 6 Tbsp unsalted butter (very cold)
- 3/4 cups whole milk
Instructions
- Line a baking sheet with parchment paper and preheat oven to 425° F.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Using a box grater, shred the cold butter into the bowl.
- Stir the butter into the flour mixture until it turns into coarse crumbs.
- Add milk and stir to combine.
- On a well-floured surface, work the dough with your hands.
- Fold the dough over itself 6 times, then flatten it with your hands until it is approximately 1″ thick.
- Cut the dough into 3″ circles using a biscuit cutter and arrange them on the baking sheet approximately 2″ apart. Make the cuts as close as possible.
- Rework the remaining dough to get a couple more biscuits out of it.
- Bake for 12 minutes until the biscuits begin to turn golden brown.
- Remove from oven and brush each biscuit with melted butter.
Notes
For flakier biscuits, place butter in the freezer for 15 minutes.
Mix by hand with a spatula; do not use a stand mixer for this recipe.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
These versatile biscuits are perfect for any meal of the day, and their light and buttery flavor pairs well with a variety of toppings. For a classic breakfast, serve flaky biscuits with butter and jam or honey. Or, for a more savory option, top them with gravy and sausage for a hearty Southern-style brunch.
While traditional biscuit recipes use buttermilk as the liquid ingredient, flaky biscuits often call for milk or cream to create a richer flavor and texture. The dough is rolled out and then folded several times to create multiple layers, which are responsible for the biscuits’ distinct texture.
One of the keys to achieving perfect flaky biscuits is to keep the butter or shortening as cold as possible. This ensures that the butter doesn’t melt too quickly and that the layers of dough remain separate. It’s also important not to overwork the dough or handle it too much, as this can result in tough biscuits.
To make flaky biscuits, start by combining flour, baking powder, salt, and sugar in a large mixing bowl. Cut in cold butter or shortening until the mixture resembles coarse crumbs. Add milk or cream, and stir until just combined.
Turn the dough out onto a lightly floured surface and knead it a few times. Roll the dough out to about 1/2-inch thickness and then fold it in half. Repeat this process several times, being careful not to overwork the dough.
Once the dough has been folded several times, use a biscuit cutter or a round cookie cutter to cut out the biscuits. Place them on a baking sheet lined with parchment paper and brush the tops with melted butter.
In conclusion, flaky biscuits are a delicious and comforting staple of Southern cuisine. With their tender, buttery texture and versatile flavor, they are the perfect addition to any meal or gathering. Whether enjoyed plain or with a variety of toppings, these biscuits are sure to impress and satisfy anyone who tries them.
