Flaky Layer 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 BUTTERMILK BISCUITS



Flaky Buttermilk Biscuits image

I'm gonna come out and say it because you're gonna think it: these taste like Popeye's biscuits. (At least the back-in-the-day Popeye's.) Why, thank you. They do. These are what biscuits should be. They're flaky, with layers so fine they melt in your mouth. There's just enough flour and leavening to rise them up, so the fat doesn't weigh them down into greasy pucks. And there's plenty of buttermilk to keep them moist. That makes the dough sticky, so work fast and handle the dough as lightly as possible. Featherlight biscuits will be your reward.

Provided by Carla Hall

Categories     side-dish

Time 50m

Yield Makes about 15 (2-inch round) or 8 (2 1/2-inch round) biscuits

Number Of Ingredients 9

8 tablespoons (1 stick) cold unsalted butter, plus some softened butter for the pan
2 1/2 cups all-purpose flour, plus more for the dough
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups whole fat, cold, cultured buttermilk
2 tablespoons vegetable shortening
Nonstick cooking spray

Steps:

  • Brush softened butter on a sheet pan.
  • In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Set aside.
  • In a large glass measuring cup measure the buttermilk. Add the shortening. With an immersion blender on high, blend the shortening into the buttermilk until smooth.
  • Using a box grater, grate the cold butter into the flour. Toss until all of the pieces are coated. Lightly pinch the butter pieces into the flour.
  • Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk/shortening mixture to the flour/butter mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
  • Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the palms of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Pat the dough out again, sprinkle with a little flour, and fold it into thirds again. Turn the dough 90 degrees (this time folding in the open ends first.) Repeat one more time. Dough should no longer be sticky.
  • With a floured 2- or 2 1/2- inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
  • Preheat the oven to 450 degrees F. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.

FLAKY BUTTERMILK BISCUITS



Flaky Buttermilk Biscuits image

These biscuits are the perfect balance of buttery, sweet, and savory, resulting in a golden, fluffy addition to any meal. The true mark of perfect biscuits is the many layers, which involves multiple rounds of rolling and folding. When you taste these biscuits, you'll agree they're worth the effort.

Provided by Nancy Silverton

Categories     side-dish

Time 45m

Yield 12 servings

Number Of Ingredients 8

3 1/4 cups all-purpose flour, plus additional for dusting
1 tablespoon baking powder
3/4 teaspoon baking soda
1 tablespoon kosher salt
2 sticks unsalted butter, 8 ounces, chilled if using a standing mixer; frozen if using a food processor
1 1/2 cups buttermilk
Melted unsalted butter, for brushing on the biscuits
Flaky sea salt, for sprinkling, preferred brand Maldon

Steps:

  • Chill all the ingredients (except for the buttermilk) and all the equipment in the freezer, including the blade and bowl of the food processor. Combine the flour, baking powder, baking soda, kosher salt, and butter in the bowl of the food processor. Pulse the mixture until it is the texture of fine meal.
  • Transfer the flour mixture to a large mixing bowl. Make a well in the center, pour the buttermilk into the well, and mix by hand until the dough comes together.
  • Turn the dough onto a clean work surface, dust with flour, and roll it into a ½-inch thick rectangle, applying even pressure and squaring off the edges. Laminate the dough by folding it into thirds, like a letter, and dust with flour; then roll the dough into a ½-inch thick rectangle again. Repeat this procedure a total of seven times, dusting with flour as necessary.
  • Use the dough scraper to cut the dough into 2x2-inch squares; discard the excess dough. Place the cut biscuits on a baking sheet close together, with about ¼-inch or less between them, so they'll touch gently when they bake. Chill the cut biscuits for an hour.
  • Preheat the oven to 425 degrees F. Brush the tops of the biscuits with melted butter and sprinkle them with the sea salt. Bake the biscuits until they are golden brown, about 20 minutes. Remove them from the oven and serve warm.

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Top Asked Questions

What's the best way to make flaky biscuits?
Directions. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts. Place dough circles 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.
What's the best way to make layered biscuits?
I’m back in the south now, and have once again, found what recipe works best and what needs to be done to create layers of flaky, delicious biscuits. The key is to layer the dough a few times before cutting out the biscuits and to never ever twist the cutter when cutting (doing so will seal the edges and prevent it from properly rising).
What are flaky layers of biscuit dough for?
BISCUITS: Light and flaky classic biscuit dough for a simple addition to any meal. Warm home-baked biscuits with flaky layers are fun to peel apart! QUICK AND EASY: Easy-to-bake dough for warm and comforting home-baked biscuits ready in minutes.
How big of a biscuit cutter do I need to make flaky biscuits?
Using a 2 1/4 or 2 1/2-inch biscuit cutter, cut 9 (maybe 10) biscuits and place them on a silicone lined baking sheet. Do your best to piece together the scraps and use up all the dough with the layering technique, without overworking the dough or melting the butter with your warm hands.

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