Basic Flaky Biscuits
My biscuit philosophy (because everyone has a biscuit philosophy, right?) is similar to my chili philosophy. Don’t try to make it fancy; just make it good. Well, these are good. No wait, really good. Flaky, buttery, salty perfection.
I understand there to be about as much controversy over biscuits as there is over chili. Lots of different preferences and lots of this-is-how-my-grandmother-used-to-make-it lore. There is the traditionally Southern “cathead” biscuit; a dense biscuit made with buttermilk. Then there are drop biscuits, flakier styles, and dumplings. The American conceptualization of the biscuit dates back to the late 19th century, though the original biscuit came to being in the UK and first appeared in North America in a variation on the theme of biscuits and gravy.
My personal preference is for super flaky, crispy-topped biscuits. In other words, not the cathead style. This recipe satisfies. Biscuits are not difficult to make, though they require technique that, once mastered, becomes foolproof.
Makes around a half dozen biscuits.
what you need
2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon sugar
1 teaspoon salt
5 tablespoons cold, salted butter
1 cup whole milk, very cold
(You can go through the trouble to purchase or make buttermilk if you wish, but I don’t personally find it necessary. To make buttermilk, simply let a cup of milk come to room temperature, then add a squeeze of lemon juice or a tablespoon of white or rice wine vinegar and let stand for a couple of hours. The acid will start to ferment the milk… buttermilk).
how to make it
Biscuits are not difficult.
They simply require a little technique.
- Keep cold ingredients cold. Like really cold.
- Do not overwork the dough.
- Do not ‘seal’ the biscuit when cutting.
Preheat oven to 425.
Sift or mix together all dry ingredients. Dice butter and add to dry ingredients. Cut the butter into the flour with a pastry cutter (I use a fork). Or place it all in a food processor and pulse until pea-sized chunks remain.
The butter must be kept extremely cold! A friend once advised freezing the butter and grating it into the flour using a cheese grater. Works well.
Add the milk and combine until the dough just holds together (and no further). Again, you can do this with a fork, a spatula, or a food processor, but do not overmix this dough.
Turn the dough out onto a surface with some flour and mold into a lumpy, shaggy pat (technical term). To create the flakes, you need to fold the dough over on itself several times, without overworking and without smashing it down too hard. You also want to do this quickly as your hands will begin to warm the butter – this will cause the dough to become easier to work with over time but you are making your biscuits more dense in the process. So, fold the dough on itself 5 or 6 times, pushing down lightly after each fold.
Press into pat and cut biscuits using a round cookie cutter or (my method) a glass cup. Do not twist the cup as you press down to cut the biscuit as this will ‘seal’ the sides and prevent the biscuit from rising. Press straight down and bring straight back up. If you prefer drop biscuits, you can do that as well.
Cook biscuits for ~15 minutes until golden brown. Observe the seraphic rise of the layers upon layers of glorious flakes that you have crafted, and serve with the liquid citrine nectar of the Gods that is local to your area – honey (in my case, orange blossom).
🍯🍊
