FOOLPROOF FLAKY BISCUITS
Yield 10
Number Of Ingredients 6
Steps:
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Nutrition Facts :
FOOLPROOF FLAKY BISCUITS
The secret to Foolproof Flaky Biscuits is revealed! Find out how to get flaky, layered, buttery, tender biscuits you will swoon over!
Provided by Amber Brady
Time 20m
Number Of Ingredients 6
Steps:
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- Cut in the butter with a pastry blender until pea size pieces.
- Add the cold buttermilk all at once and form into a ball.
- Roll dough onto a lightly floured surface, into a 6x9-inch rectangle. Cut the rectangle into thirds.
- Stack each third on top of one another and roll the dough into a 6×9-inch rectangle again.
- Using a 2¼ or 2½-inch biscuit cutter dipped in flour, 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. (If any of the edges kind of stick down, I stretch them before baking to help make sure they will grow tall and flaky.)
- Bake at 450 degrees Fahrenheit for 10 to 12 minutes or until golden brown on top and bottom.
Nutrition Facts : UnsaturatedFat 0 grams unsaturated fat
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.
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 BISCUITS
Make and share this Flaky Biscuits recipe from Food.com.
Provided by Steve_G
Categories Breads
Time 30m
Yield 15 biscuits, 7-8 serving(s)
Number Of Ingredients 7
Steps:
- Place a rack in the center of your oven, Pre heat oven to 450 degrees F.
- Mix first dry ingredients in a large bowl or in the food processor fitted with steel blade.
- Add cold butter and shortening; with your fingertips or a pastry blender (or in the food processor), mix or process butter and shortening into dry ingredients, until the mixture resembles dry oatmeal.
- If using a food processor, transfer mixture to a large bowl.
- Stir in milk with a rubber spatula or fork until dry ingredients are just moistened.
- Let dough rest for 1 minute, then dump it on a floured work surface.
- Gently Roll the dough into a rough 6-by-10-inch rectangle 1/2-inch thick.
- With a knife cut rectangle three times across and five times down to form 15, 2"x2" rectangular biscuits.
- Place dough 1 1/2 inches apart on an ungreased baking sheet; brush dough tops with melted butter or milk.
- Bake until biscuits are lightly browned, 10 to 12 minutes.
- Serve immediately.
- Cool left overs, wrap with plastic wrap and freeze as soon as possible.
- NOTE.
- There's two things to remember when making biscuits.
- -Keepthings cold so the butter does not melt.
- The process of cutting the butter into the flour actually coats the flour with a light layer of grease to prevent it from absorbing liquid and creating gluten-- which will make the product tough and more bread like.
- If the butter starts to get soft while working it into the flour then refrigerate the batch for 20 mins before going on.
- -Workfast and gently.
- Only mix as much as necessary to do the job.
- Over working dough develops gluten.
FLAKIEST BISCUITS BY ANGIE THOMAS RECIPE BY TASTY
Here's what you need: biscuit flour, baking powder, baking soda, salt, unsalted butter, buttermilk, butter
Provided by Rie McClenny
Categories Sides
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using your hands or a pastry cutter, incorporate the butter into the dry ingredients, leaving large chunks.
- Fold in the buttermilk until a thick dough forms.
- Lightly flour a clean surface and dump the dough onto it. Bring the dough together until it comes together in one large piece.
- Roll out with a rolling pin to about 1 ½-2 inches (4-5 cm) thick. Using a biscuit cutter or small glass, cut out 2-3-inch (5-7 cm) rounds and place them on the prepared baking sheet. It's okay if the biscuits are touching.
- Bake for 18-20 minutes, or until golden brown.
- Brush the biscuits with melted butter.
- Serve as desired.
- Enjoy!
Nutrition Facts : Calories 315 calories, Carbohydrate 37 grams, Fat 15 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram
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
FLUFFY BISCUITS
If you're looking for a flaky basic biscuit, this recipe is the best. These golden brown rolls bake up tall, light and tender. They're good on their own, but taste even better served warm and spread with butter or jam. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Time 30m
Yield about 8 biscuits.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.
Nutrition Facts : Calories 249 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
FLAKY TENDER BISCUITS
These biscuits are light, flaky and tender. So good with breakfast or serve them with strawberries and cream. Only mix the dough until it comes together. I cannot stress enough that this dough should not be overworked and that a light hand is needed. If you end up with a hard and doughy biscuit, you will know to mix the dough less the next time. The credit goes to Joyofbaking.com
Provided by YungB
Categories Breads
Time 30m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
- In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.).
- Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.
- Roll out dough to 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
- Makes about 12 3-inch (7.5 cm) biscuits.
Nutrition Facts : Calories 370.2, Fat 18.6, SaturatedFat 11, Cholesterol 115.4, Sodium 338, Carbohydrate 41.8, Fiber 1.4, Sugar 0.3, Protein 8.6
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