What makes biscuits flakey

Like as in make ahead for Thanksgiving? I have made these a ton of times and love them! They may take 5 minutes longer to bake when you put them in the oven straight from the freezer. Just keep an eye on them. I teach a Foods 1 class in high school and I decided to use your recipe for rolled biscuits in our quick breads lab. The recipe I have used before was alright, but nothing special.

They were so proud of themselves and took pictures and sent snapchats and made crazy sounds as they ate them. Thank you so much for posting this — I will be back to your site for more recipes. They will be visiting your site tomorrow for their Lab Write up! Your comment has totally made my day! Thanks for your support! I hope you find more recipes that would work well in your classroom!

Great recipe! Thanks for sharing. In case you wanna try them wholewheat: I changed 1 cup of the regular flour for 1. They were still really good. Thank you for sharing! Glad you enjoyed this recipe Charlotte! Thanks for taking the time to rate and share your experience.

Another method Iv used instead of cutting the dough and stacking is to roll out then fold into thirds, then roll again and fold into thirds. This technique made very flaky biscuits.!!! I do it that way. Makes a difference. Also I rub the butter into the flour between my fingers making flat pieces of butter instead of the more rounded pieces that you get with a pastry blender. I am such a sucker for biscuits and yours look so flaky and perfect!

I love the stacking tip in this post! I love homemade biscuits and definitely need to give that a try. These look so delicious, Amber! Great idea about grating the frozen butter! Thanks for the stacking tip! I found a really great way to get the perfect texture for the butter is to freeze the butter and then use a a large box grater to shred the frozen butter.

Do you have a recipe for a good gravy to go with these? Thank you. Sounds great Linda! I just love all your biscuit tips, Amber! Thanks Sarah! Your whole wheat biscuits looked mighty fine! Definitely giving this a try! Let me know how they turn out! So first time Baker starting over they are great I prayed and thanked God they would come out good and they did. Thank you so much for ur knowledge. You can substitute white distilled vinegar for the lemon juice if you want to in the future.

It just adds a bit of tanginess that you would get with buttermilk. I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate.

I hope you find something you like! Design by Purr. Shop my favorite Amazon products: Shop Now » As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. March 29, last updated Sep 15, by Amber Brady Jump to Recipe. Continue to Content. Instructions 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. Notes Store any leftovers in a zip-top bag for 3 or 4 days. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Breads Breakfast and Muffins. Subscribe via Email get new recipes free via email:.

Next Post » Coconut Cashews. You Might Also Like Campfire Cinnamon Rolls. Cinnamon Chip Pumpkin Muffins. Leave a Reply Cancel reply Your email address will not be published. Recipe Flaky Cheese Biscuits. Recipe Fresh Herb Biscuits. Recipe Caramelized Onion Biscuits. For the most flakiness, the butter needs to remain in firm bits and pieces Bake in a super-hot oven. Private Notes Edit Delete. Comments Leave a Comment.

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Cancel Delete. I throw in a little lard, too. Finally, I add flour, bit by bit, just until it reaches a workable dough. A note here about White Lily : Yes, your biscuits will be better if you use it. This is fact. And not just because of its low-gluten content; I believe it also adds a distinct flavor. However, you can make wonderful biscuits without it.

To form the biscuits, I spill the too-wet mass of dough onto a well-floured counter and finish incorporating the flour by folding the dough into itself until it can be handled without too much sticking.

One thing I never do: brush the tops. Not with melted butter, not with milk, not with egg wash.