The. Best. Biscuit. You. Will. Ever. Eat.

Seriously. I make a double batch of these and freeze them after I cut them out – then bake off just a few at a time when I need them

You can bake them all and eat them – whichever you like. This is seriously the BEST, flakiest, soft inside, crispy outside, layered biscuit I’ve ever had.

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The. Best. Biscuit. You’ll. Ever. Eat.

I struggled with biscuits for a long time – they never rose, were more like hockey pucks – then I happened upon the instructions for lamination – and discovered how great REAL buttermilk is in baked goods with baking powder in them – seriously a game changer.

Enjoy these with jam, honey, sausage gravy – whatever you choose!

  • Total Time: 25
  • Yield: 2 dozen 1x

Ingredients

Scale
  • 4 cups All-purpose flour
  • 2 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tsp Salt
  • 2 Sticks Butter, Salted & Very Cold – I use frozen
  • 2 C Real buttermilk (You can use milk with lemon juice in it – but real buttermilk is better)

Instructions

  • Combine flour, baking soda, baking powder & salt in a large mixing bowl.  I don’t sift, but I do use a whisk to mix everything together and “fluff” the flour.
  • Grate the cold butter into the flour mixture and toss gently to make sure the butter is distributed well and coated in flour – you should still see butter bits
  • Pour on buttermilk and mix gently until barely combined – but don’t overmix – if there’s still a little crumbly stuff left in the bowl, that’s ok
  • Dump out onto lightly floured surface and gently press together until it’s all holding into a mass – you can do this 1/2 a batch at a time too to control the mess a bit
  • Use a floured rolling pin to roll to 1/2″ thick, then fold down 1/3 from top and 1/3 up from bottom – this is the start of the lamination process and is what makes the “layers” in the biscuits.  Roll out to about 3/4″ thick and fold 1/3 down and 1/3 up again – roll out to 3/4″ thick.
  • Cut biscuits with a SHARP cutter, and do not “twist” it when you press down.  Just push down and lift.  Twisting or using a dull cutter seals the edges and that’s why they don’t rise.
  • You can combine your scrap and roll out again – you don’t need to re-laminate – you already did that step, just press together gently and roll out to 3/4″ again.
  • If you dont have a sharp cutter, you can just cut these in squares with a knife
  • Put on a cookie sheet and freeze – bake from frozen at 375 for about 12-15 minutes
  • If you bake them right away without freezing – 375 for about 8-10 minutes – they’ll get golden brown on top, and you’ll see the layers puffed up nice and tall – that’s how you know they’re done
  • Author: carriehillville
  • Prep Time: 10
  • Cook Time: 15

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