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Flaky Biscuits

Updated: Sep 29, 2019

Guys...these are so good! And they’re really not nearly as intimidating as I had initially expected. Just a couple simple tricks and you can be turning out the lightest, flakiest, crispy buttery biscuits ever known to man. These biscuits are great alone, with jam, in strawberry shortcake, or as a delectable breakfast sandwich. So many options. Just look at all of those layers up there!! I’m in love.


  • 2 cups all purpose flour (King Arthur preferred)

  • 4 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 3/4 teaspoon salt

  • pinch of sugar

  • 12 tablespoons frozen butter, grated

  • 1 cup whole milk

  • 1/2 teaspoon vinegar


Freeze two sticks of butter for 30 minutes.

In a a large bowl, combine the flour, baking soda, baking powder, salt, and sugar and combine.

Add the vinegar to the milk and chill in refrigerator until needed. (You just made buttermilk!)

Using a cheese grater, grate the butter into the flour mixture, saving the last 2 tablespoons of butter from each stick.

Gently toss the flour/butter mixture together without handling the mixture too much.

Add the milk/vinegar mixture and stir together just barely.

Turn mixture out onto a clean counter and begin folding the mixture together like a letter, rotating the dough clockwise each time. The dough will be shaggy and messy at first, but will come together. Be gentle!! You don’t want tough biscuits.

Repeat this folding step about 6 times and then gently press the dough to about 2 inches in thickness.

Cut dough into 6 squares and arrange on a baking sheet. The sides of the biscuits should look like pages in a book. Those are the layers you’ve created with the folding process.

Refrigerate the biscuits for 30 minutes before baking.

During this time, preheat the oven to 450.

Melt 2 tablespoons of the remaining butter and brush onto the top of each biscuit, and sprinkle with salt before baking.

Bake for 20 minutes.

Use the last two tablespoons of butter to slather onto the biscuits.

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