FLAKY LAYER BISCUITS
Make and share this Flaky Layer Biscuits recipe from Food.com.
Provided by Ray W.
Categories Breads
Time 23m
Yield 10 biscuits, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Sift together dry ingredients into a large bowl.
- Grate butter into dry ingredients and combine in 2 or 3 batches.
- Add buttermilk and mix until mixture is all crumbles. Hand knead/fold until all remaining dry ingredients are combined into a single ball.
- Turn out dough ball onto a floured surface and roll out into a rectangle approximately 1/2" thick. Fold thirds , rotate 1/4 turn and repeat until dough has been rolled and folded 5 - 7 times. Roll out final time 1/2" and cut biscuits.
- Place on baking tray (optionally, brush top of biscuits with melted butter) and put in oven for 15 - 18 minutes until golden brown on top.
Nutrition Facts : Calories 484.6, Fat 24.1, SaturatedFat 14.9, Cholesterol 62.8, Sodium 1106.1, Carbohydrate 58, Fiber 1.9, Sugar 3.5, Protein 9
LAYERED BISCUITS
For a more savory version of these layered biscuits, leave out the cinnamon and sugar.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 15
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees. In a small bowl, combine the cinnamon and sugar, and stir until well mixed; set aside. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Add butter, and use a pastry blender or two knives to cut the butter into the flour mixture until it is the size of peas. Add buttermilk, and mix with a spoon just until it forms a sticky dough.
- Transfer to a lightly floured work surface, and bring dough together. Roll dough into an 8-by-11-by-3/4-inch rectangle, and sprinkle 1/2 tablespoon cinnamon sugar in the center section of the rectangle. Use a bench scraper or a spatula to lift the ends, folding the rectangle like a letter into thirds toward the center. Before folding the second end over, sprinkle another 1/2 tablespoon cinnamon sugar onto the opposite flap. Fold the second flap over. Give the dough a quarter turn, and repeat the rolling, sprinkling, and folding. Transfer dough to a parchment-lined baking sheet, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
- Remove from refrigerator, and return to work surface. Roll to a 1/2-inch-thick rectangle, and repeat sprinkling and folding method as in step 2 (when rolling out the second time, do not fold). Cut out with a 2 1/4-inch round biscuit or cookie cutter, and transfer to a baking sheet.
- Sprinkle tops with remaining cinnamon sugar, and place in 500 degree oven for 4 minutes. Reduce heat to 375 degrees. Continue baking until biscuits begin to brown all over, 20 to 25 minutes. Remove from oven; cool on a wire rack. Serve warm.
EXTRA-FLAKY SOUTHERN BUTTERMILK BISCUITS
These biscuits are folded, creating a layered effect. These biscuits are well worth the effort--tender and very flaky. For best results, use White Lily all-purpose flour. It is ground from a special low-gluten soft wheat and is perfect for making biscuits.
Provided by SharleneW
Categories Breads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450° (500° if using a convection oven).
- Line a large baking sheet with parchment paper.
- In bowl, combine flour, cream of tartar, baking soda and salt.
- Cut cold butter or shortening into dry ingredients with a pastry blender.
- (Mixture will resemble coarse crumbs, with no large chunks of butter.) If butter gets very soft at this point, refrigerate mixture for 20 minutes.
- Add 1 3/4 cups buttermilk, stirring just to moisten all ingredients.
- Dough should be soft and moist; add remaining 1/4 cup as needed.
- Turn dough out onto lightly floured work surface and knead gently about 10 times, or just untl dough holds together.
- Roll or pat dough into a 14-by-10-inch rectangle.
- With short side nearest you, spread top two-thirds of dough with 3 tablespoons soft butter, leaving bottom third, closest to you, unbuttered.
- Fold dough into thirds (like you would fold a letter) by pulling bottom third up over center and then pulling top third over middle.
- Turn dough so short side faces you.
- Pat into a 9-by-12-inch rectangle.
- In same manner, spread again with 3 tablespoons soft butter and fold letter style.
- Turn once more in the same manner.
- Pat into a 9-by-12-inch rectangle; spread with remaining 3 tablespoons soft butter and fold up.
- Work quickly and gently so as not to overwork dough.
- Pat dough into rectangle 3/4-inch thick on floured surface.
- Cut into squares with a sharp chef's knife.
- Place on pan, 1 inch apart.
- Lightly brush tops with melted butter.
- Bake in center of hot oven about 20 minutes (about 12 minutes in convection), until golden brown and firm.
- Serve hot, warm or room temperature.
Nutrition Facts : Calories 271.1, Fat 14.4, SaturatedFat 9, Cholesterol 37.8, Sodium 433.2, Carbohydrate 30.2, Fiber 1, Sugar 1.5, Protein 5
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