There’s just something magical about biting into a biscuit that’s all crisp on the outside and tenderly layered within—like discovering a treasure chest in your mouth. These ultimate flaky layer biscuits are not just a side dish; they’re the main event at any dinner table. Picture yourself savoring these with a dollop of butter melting on top, while catching up on the latest episode of your favorite series—pure bliss!
Steps
- Start by placing the butter in the freezer for 10-15 minutes to harden it. Meanwhile, preheat your oven to 450°F.
- In a large bowl, combine the all-purpose flour, baking powder, and salt, mixing well to ensure an even distribution of ingredients.
- Grate the chilled butter using a box grater and add it to the flour mixture, mixing it through until evenly combined.
- Pour in the buttermilk and stir just until the dough is moistened, being careful not to overmix.
- Transfer the dough to a lightly floured parchment sheet and roll or pat it into a rectangle shape.
- Cut the dough into thirds, stack the pieces to create three layers, then roll or pat out again. Repeat this process two more times for optimal flakiness.
- Roll or pat the dough out to about 3/4 inch thickness. Use a 2 1/2 – 3 inch cutter to press out biscuits, avoiding twisting the cutter.
- Arrange the biscuits on a parchment-lined baking sheet. For soft sides, place them touching; for crispier edges, space them 1-2 inches apart.
- Bake in the preheated oven for 10-15 minutes, or until the biscuits turn golden brown.
- Serve the biscuits fresh from the oven for the best taste and texture.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup (1 stick; 8 tablespoons) unsalted butter
- 1 cup buttermilk
Nutritional Values
Calories: 203 kcal per serving | Total Calories for entire recipe: 1827 kcal (assuming 9 servings) to 2436 kcal (assuming 12 servings) | Carbohydrates: 23g per serving | Total Carbohydrates for entire recipe: 207g (assuming 9 servings) to 276g (assuming 12 servings) | Protein: 4g per serving | Total Protein for entire recipe: 36g (assuming 9 servings) to 48g (assuming 12 servings) | Fat: 11g per serving | Total Fat for entire recipe: 99g (assuming 9 servings) to 132g (assuming 12 servings) | Saturated Fat: 7g per serving | Total Saturated Fat for entire recipe: 63g (assuming 9 servings) to 84g (assuming 12 servings) | Polyunsaturated Fat: 4g per serving | Total Polyunsaturated Fat for entire recipe: 36g (assuming 9 servings) to 48g (assuming 12 servings) | Cholesterol: 28mg per serving | Total Cholesterol for entire recipe: 252mg (assuming 9 servings) to 336mg (assuming 12 servings) | Sodium: 451mg per serving | Total Sodium for entire recipe: 4059mg (assuming 9 servings) to 5412mg (assuming 12 servings) | Fiber: 1g per serving | Total Fiber for entire recipe: 9g (assuming 9 servings) to 12g (assuming 12 servings) | Sugar: 1g per serving | Total Sugar for entire recipe: 9g (assuming 9 servings) to 12g (assuming 12 servings)
FAQ
- What is the key to making flaky Southern biscuits?
- The secret to flaky Southern biscuits is layering the dough several times before cutting out the biscuits. This technique helps create those desired layers. Additionally, avoid twisting the cutter when cutting the biscuits, as this can seal the edges and hinder proper rising.
- Can I substitute buttermilk if I don’t have it on hand?
- Yes, if you don’t have buttermilk, you can substitute it by using the same amount of milk with 1 teaspoon of lemon juice mixed in. Let it sit for about 5 minutes before using.
- What are some popular toppings to enjoy with Southern biscuits?
- Some delicious toppings for Southern biscuits include butter, honey, jams, jellies, gravy, and even savory options like fried chicken with balsamic maple drizzle, sausages, steak, or eggs. They can also be paired with soups and chili.
- How should I store leftover biscuits to keep them fresh?
- Although Southern biscuits are best enjoyed on the day they are baked, you can store any leftovers in an airtight container at room temperature for a day or two. For longer storage, consider freezing them and reheating as needed.
- What should I consider when choosing ingredients for baking biscuits?
- For the best results, ensure you use high-quality and fresh ingredients. Check that your flour, baking powder, and baking soda are not outdated, as this can affect the outcome of your biscuits.
Tips
- Ensure your baking supplies, such as flour and baking powder, are fresh for optimal results. Stale ingredients can negatively impact the final product.
- Freeze the butter for 10-15 minutes before grating it into the flour mixture. This step helps create flaky layers by keeping the butter cold and preventing it from melting too quickly.
- When cutting the biscuits, press the cutter down firmly without twisting. Twisting seals the edges, which can hinder the biscuits from rising properly.
- If you don’t have buttermilk, substitute by mixing the same amount of milk with a teaspoon of lemon juice. Let it sit for about 5 minutes before using it in the recipe.
Equipment
- Box Grater – Needed for grating the hardened butter.
- Parchment Paper – Used for rolling out the dough.
- Circle Cutter – A 2 1/2 – 3 inch circle cutter for cutting out biscuits.
