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
FLAKY FOLDED BISCUITS
These biscuits rely on frozen grated butter to create an extra light and crispy texture. The dough can be gently kneaded together, rolled and cut into biscuits using a biscuit cutter or knife before baking, but this method of folding and rolling produces more flaky layers. The final step of rolling the dough like a jellyroll, flattening it, and cutting it into triangles results in triangular biscuits that gently fan apart in layers that are perfect for catching extra butter and jam, or for pulling apart with your fingertips. If the dough or butter feels like it is getting warm or greasy at any point, transfer the dough to a rimmed baking sheet and place in the freezer for five minutes before proceeding.
Provided by J. Kenji López-Alt
Categories brunch, dinner, lunch, pastries, quick breads, appetizer
Time 45m
Yield 8 biscuits
Number Of Ingredients 7
Steps:
- Adjust an oven rack to the center position and heat oven to 425 degrees. In a small bowl, whisk together milk and yogurt; place in refrigerator until ready to use.
- In a large bowl, whisk together flour, baking powder, baking soda and salt; set aside.
- Place a large plate or small rimmed baking sheet on top of a kitchen scale and zero the scale. Remove the butter from the freezer and unwrap it. Using a flat, open hand, position the butter lengthwise against the large holes of a box grater. Grate as much butter as you can without grating your fingers or hand until you have a total of 5 ounces/140 grams grated frozen butter.
- Immediately transfer the grated butter to the large bowl with the flour mixture and toss gently with your fingertips until the butter is thoroughly coated in the flour mixture and no clumps of butter remain.
- Add the refrigerated milk-yogurt mixture to the large bowl and fold the mixture until it forms a very rough, shaggy ball. Dump the mixture out onto a generously floured countertop and, dusting with more flour as needed to prevent sticking, knead four to five times until dough just holds together. Flatten into a rough 4-inch square with your hands.
- Using a rolling pin, roll the mixture out into a rough 12-inch square, flouring generously as needed to prevent the dough from sticking to the counter or the rolling pin. Using a bench scraper, fold the sides of the square across the center in thirds like a business letter. Flatten gently with your hand, then fold the top and bottom thirds into the center to form a rough 4-inch square. Flatten the square out with your hands.
- Roll the square out into a 12-inch square again. Starting at the bottom edge, roll the dough up like a jelly roll into a tight log. Lay the log seam-side down, then press into a rough 3-by-12-inch rectangle. Cut the rectangle crosswise into four 3-by-3-inch squares, then cut each square across the diagonal to form 2 triangles (for a total of 8 triangles). Transfer the triangles to a parchment-lined baking sheet, spacing them out evenly.
- Melt 3 tablespoons of the remaining butter and brush it over the tops of the biscuits. Bake until golden brown and puffed, 16 to 20 minutes. Remove biscuits from oven and brush the tops with a little more melted butter. Allow to cool slightly, then serve.
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
FLAKY BUTTERY BISCUITS
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 small biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Butter or line a baking sheet.
- In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
- For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
More about "flaky folded biscuits recipes"
TENDER & FLAKY HOMEMADE BISCUITS RECIPE - ZOëBAKES
From zoebakes.com
FLAKY MILE HIGH BISCUITS - DAMN DELICIOUS
From damndelicious.net
FLAKY CHEESE BISCUITS - RECIPE - FINECOOKING
From finecooking.com
FLAKY BISCUIT RECIPE - SOFT AND DELICIOUS! - A RANCH MOM
From aranchmom.com
PERFECT FLAKY BUTTER BISCUITS RECIPE | LAND O’LAKES
From landolakes.com
FLAKY BISCUITS - BETTER HOMES & GARDENS
From bhg.com
RECIPE: FLAKY FOLDED BISCUITS - STARTRIBUNE.COM
From startribune.com
Estimated Reading Time 3 mins
BUTTERMILK BISCUITS RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PERFECT EVERY TIME BISCUITS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
FLAKY HERBED BISCUITS ARE TENDER, LIGHT AND SO FULL OF FLAVOR!
From yourhomebasedmom.com
FLAKY FOLDED BISCUITS | RECIPE CART
From getrecipecart.com
FLAKY TEA BISCUITS RECIPE - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
PERFECTLY FLAKY BISCUITS: YOUR NEW FAVORITE RECIPE
From ellejayathome.com
10+ LIGHT, FLAKY, AND FLUFFY ROLLED BISCUIT RECIPES
From allrecipes.com
ZOë’S QUICK-FOLDED BISCUITS RECIPE - MAGNOLIA
From magnolia.com
ULTIMATE RECIPE FLAKY BUTTERMILK BISCUITS - CAKE DECORIST
From cakedecorist.com
CLASSIC FLAKY SOUTHERN BISCUITS - ON TY'S PLATE
From ontysplate.com
FLAKY SMOKED BISCUITS - COOK WHAT YOU LOVE
From cookwhatyoulove.com
BEST FLAKY BISCUITS - WHAT SHOULD I MAKE FOR
From whatshouldimakefor.com
FLAKY FOLDED BISCUITS BASED ON J. KENJI LóPEZ-ALT’S
From metamorsel.com
FLAKY OLD FASHIONED BISCUITS
From thestayathomechef.com
EASY FLAKY BUTTERMILK BISCUITS RECIPE - BE GREEDY EATS
From begreedyeats.com
THE ULTIMATE FLAKY BUTTERMILK BISCUITS {ALL BUTTER RECIPE}
From ofbatteranddough.com
HOW TO MAKE MEGA FLAKY BISCUITS – JESS PRYLES
From jesspryles.com
HOMEMADE BISCUITS - SOFT & FLAKY! - JULIE'S EATS & TREATS
From julieseatsandtreats.com
EASY HOMEMADE FLAKY BUTTERMILK BISCUITS - BAKESWITHJ
From bakeswithj.com
FLUFFY & FLAKY BUTTERMILK BISCUITS - BAKING SENSE®
From baking-sense.com
FOR FLAKY, OOZY STUFFED BISCUITS, JUST USE STORE-BOUGHT DOUGH
From ca.sports.yahoo.com
FLAKY FOLDED BISCUITS RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE FLAKY BISCUITS RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
GRATED, FROZEN BUTTER IS THE KEY TO FLAKY BISCUITS | ALLRECIPES
From allrecipes.com
TENDER AND FLAKY BUTTERMILK BISCUITS - COOKING FOR MY SOUL
From cookingformysoul.com
VANILLA FLECKED FLAKY BISCUITS - RODELLE KITCHEN
From rodellekitchen.com
TENDER & FLAKY BUTTERMILK BISCUITS - MY COUNTRY TABLE
From mycountrytable.com
FOR FLAKY, OOZY STUFFED BISCUITS, JUST USE STORE-BOUGHT DOUGH
From bonappetit.com
ULTIMATE FLAKY BISCUITS | COOK'S ILLUSTRATED
From cooksillustrated.com
3 INGREDIENT BISCUITS - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
FLAKY LARD BISCUITS “PUFF STYLE” – THE MODERN DAY SETTLER
From themoderndaysettler.com
FLAKY BISCUITS (ACCORDION BISCUITS) - GRANDBABY CAKES
From grandbaby-cakes.com
FLAKY BUTTERMILK BISCUITS RECIPE | MYRECIPES
From myrecipes.com
GRANDMA'S FLAKY BUTTERMILK BISCUITS - COOKING MANIAC
From cookingmaniac.com
HOMEMADE BUTTERMILK BISCUITS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
FLAKY HOMEMADE BISCUITS - IMMACULATE BITES
From africanbites.com
FLAKY BAKING POWDER BISCUITS FROM SCRATCH - FRESH FLAVORFUL
From freshflavorful.com
BUTTERMILK BISCUITS RECIPE
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search