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.
FLAKY FREEZER BISCUITS
Make and share this Flaky Freezer Biscuits recipe from Food.com.
Provided by Laura Bruce
Categories Breads
Time 15m
Yield 41
Number Of Ingredients 10
Steps:
- In a small bowl combine yeast and sugar in water.
- Set aside for 10 minutes.
- In a large bowl mix flour, sugar, baking powder, soda and salt.
- Cut in butter to form a crumbly mixture.
- Stir in yeast mixture and buttermilk.
- Mix just enough to hold dough together.
- Roll dough 3/4 inches thick on floured surface.
- Cut out biscuits with the top of a glass or a cutter.
- Prick tops with fork.
- Freeze separately on cookie sheet.
- After biscuits are frozen, stack and wrap well.
- Before baking let rise until doubled in size.
- Bake at 425°F for 15 minutes on a lightly greased cookie sheet.
- Makes 3-4 dozen.
- Grated Cheddar cheese may be added to soft dough for flaky cheese biscuits.
FLAKY FREEZER BISCUITS
Flaky Freezer Biscuits recipe
Categories Cheese Baked Goods Biscuits Yeast bread
Time 30m
Yield 30
Number Of Ingredients 20
Steps:
- In a small bowl combine yeast and sugar in water. Set aside for 10 min. In a large bowl mix flour, sugar, baking powder, soda and salt. Cut in butter to form a crumbly mixture. Stir in yeast mixture and buttermilk. Mix just enough to hold dough together. Roll dough ¾ in. thick on floured surface. Cut out biscuits with the top of a glass or a cutter. Prick tops with fork. Freeze separately on cookie sheet. After biscuits are frozen, stack and wrap well. Before baking let rise until doubled in size. Bake at 425F for 15 minutes on a lightly greased cookie sheet.
Nutrition Facts :
LIGHT AND FLAKY BISCUITS
Flaky and light biscuits. Perfect addition to homemade soup.
Provided by Mindy Foster
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Whisk milk and egg together.
- Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine.
- Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits.
- Bake in the preheated oven until golden brown, about 12 minutes.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 23.7 g, Cholesterol 14.7 mg, Fat 10.6 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 406.7 mg, Sugar 2.8 g
FLAKY BUTTERMILK BISCUITS
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
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.
FLAKY & TENDER CHEDDAR BISCUITS
Nice, warm, flaky and tender, these biscuits are delicious with any main course, with breakfast or even on their own. VIDEO https://www.youtube.com/watch?v=U-u1_5TXVdw
Provided by CLUBFOODY
Categories Breads
Time 35m
Yield 8 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 425ºF. In a medium bowl, stir together flour, baking powder, baking soda, sugar, rosemary, garlic powder, sea salt and cayenne pepper. Cut in butter using a pastry cutter or a fork until the size of peas. Make a well in the center of mixture and add milk, cheese and parsley. Gently mix until a soft dough forms.
- Roll dough on a floured work surface to 1-inch thick. Using a 3-inch cookie cutter, cut dough into circles and place on a baking sheet. Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown. Makes 8 biscuits; serve with *Country Gravy.
- Note: Freezer butter for 15 minutes and then use the large holes of a grater to grate into flour mixture. Makes easier to incorporate and makes a great flaky biscuit.
Nutrition Facts : Calories 293.2, Fat 17.4, SaturatedFat 10.8, Cholesterol 48.5, Sodium 640, Carbohydrate 26.8, Fiber 0.9, Sugar 1.2, Protein 7.7
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