Flaky Folded Biscuits Recipes

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FLAKY LAYER BISCUITS



Flaky Layer Biscuits image

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

2 1/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cream of tartar
1/2 cup butter, grated
3/4 cup buttermilk

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



Flaky Folded Biscuits image

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

1/2 cup/120 milliliters cold whole milk
1/3 cup/85 grams whole milk Greek-style yogurt (preferably 5% milk fat)
2 level cups/285 grams all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1 cup/225 grams unsalted butter, frozen (2 sticks; you will not use all of it)

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



Extra-Flaky Southern Buttermilk Biscuits image

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

4 1/2 cups white lily all-purpose flour
2 teaspoons cream of tartar
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cup margarine or 1/2 cup shortening, cut into pieces
1 3/4-2 cups cold buttermilk
1/2 cup unsalted butter, plus
1 tablespoon unsalted butter, softened to room temperature,cut into 1 tablespoon portions
1 tablespoon unsalted butter or 1 tablespoon margarine, melted,for brushing tops

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



Flaky Buttery Biscuits image

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

1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon coarse salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
3/4 cup milk (see headnote)

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.

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