Flaky biscuits

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Name: Flaky Biscuit
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 2 1/2 Cups Flour; 1 Tablespoon Baking powder; 2 teaspoons Sugar; 1/2 teaspoon Salt; 1/2 Cup Unsalted butter; 1 Cup Buttermilk; Milk, buttermilk, or cream for brushing on biscuit tops

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INGREDIENTS

2 1/2 Cups Flour
1 Tablespoon Baking powder
2 teaspoons Sugar
1/2 teaspoon Salt
1/2 Cup Unsalted butter
1 Cup Buttermilk
Milk, buttermilk, or cream ; for brushing on biscuit tops

Servings

INSTRUCTIONS

1. Place butter in the freezer for at least 20 minutes.

2. Preheat oven to 425° F with a rack in the upper third of the oven. Line a baking sheet with parchment paper.

3. In a large bowl, combine the flour, baking powder, sugar and salt. Whisk together until well combined.

4. Grate the frozen butter using a box grater. Add the butter to the bowl and mix it into the dry ingredients using your hands or a fork.

5. Pour the 1 cup milk or buttermilk into the bowl and use a fork to stir until the dough comes together. It is ok if there are a few bits of flour not yet incorporated, but if the dough seems very dry and is not coming together add 1 to 2 tablespoons more milk or buttermilk.

6. Turn the dough out onto a lightly floured work surface. Pat the dough into a 1½-inch thick rectangle. Fold the dough in half on top of itself and pat it down into another 1½-inch thick rectangle. Repeat the folding process 4 to 6 times. Then press the dough down into a 1-inch thick rectangle.

7. Use a biscuit cutter (mine measures 2 ¼-inches) to cut out the biscuits, pressing it straight down into the dough without twisting. Once you've cut out as many biscuits as you can, gather the scraps and pat the dough out to 1-inch thickness a second and third time to finish cutting out all of the biscuits. Place them on the prepared baking sheet.

8. Brush the biscuit tops with milk, buttermilk or cream. Bake for 13 to 16 minutes, until the tops are lightly golden brown.

NOTES

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Flaky Biscuit

2 1/2 Cups Flour
1 Tablespoon Baking powder
2 teaspoons Sugar
1/2 teaspoon Salt
1/2 Cup Unsalted butter
1 Cup Buttermilk
 Milk, buttermilk, or cream for brushing on biscuit tops

1. Place butter in the freezer for at least 20 minutes.
2. Preheat oven to 425° F with a rack in the upper third of the oven. Line a baking sheet with parchment paper.
3. In a large bowl, combine the flour, baking powder, sugar and salt. Whisk together until well combined.
4. Grate the frozen butter using a box grater. Add the butter to the bowl and mix it into the dry ingredients using your hands or a fork.
5. Pour the 1 cup milk or buttermilk into the bowl and use a fork to stir until the dough comes together. It is ok if there are a few bits of flour not yet incorporated, but if the dough seems very dry and is not coming together add 1 to 2 tablespoons more milk or buttermilk.
6. Turn the dough out onto a lightly floured work surface. Pat the dough into a 1½-inch thick rectangle. Fold the dough in half on top of itself and pat it down into another 1½-inch thick rectangle. Repeat the folding process 4 to 6 times. Then press the dough down into a 1-inch thick rectangle.
7. Use a biscuit cutter (mine measures 2 ¼-inches) to cut out the biscuits, pressing it straight down into the dough without twisting. Once you've cut out as many biscuits as you can, gather the scraps and pat the dough out to 1-inch thickness a second and third time to finish cutting out all of the biscuits. Place them on the prepared baking sheet.
8. Brush the biscuit tops with milk, buttermilk or cream. Bake for 13 to 16 minutes, until the tops are lightly golden brown.

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Nutrition

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Serving Size: 1 Serving (82g)
Recipe Makes: 12 Servings

Calories: 205
Calories from Fat: 72 (35%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 5.1g	25 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 0.3g
Cholesterol 22mg		7 %
Sodium 237.7mg		8 %
Potassium 64.6mg		2 %
Total Carbohydrate 33.2g		10 %
	Dietary Fiber 0g	0 %
	Sugars, other 33.2g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 205

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