Recipe courtesy of Mei Lin
Recipe courtesy of Mei Lin
Watch how to make this recipe.
Flakiest Biscuits
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- Level: Intermediate
- Total: 1 hr 40 min (includes resting time)
- Active: 45 min
- Yield: 6 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 332
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 8 g
- Cholesterol
- 9 mg
- Sodium
- 557 mg
I wanted to create a biscuit recipe that would result in amazing and super flaky biscuits. I really like working with my hands so perfecting this recipe was a really fun experience. Having your butter extra cold is the key here. And sitting on the floor to watch as your biscuits bake and rise in the oven is a must!
- Level: Intermediate
- Total: 1 hr 40 min (includes resting time)
- Active: 45 min
- Yield: 6 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 332
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 8 g
- Cholesterol
- 9 mg
- Sodium
- 557 mg
Ingredients
Directions
- In a large bowl, mix the flour, baking powder, sugar, kosher salt and baking soda. Grate the frozen butter on the large holes of a box grater into the flour mixture and using your hands, start incorporating the butter into the flour mixture until you have pea-size chunks of butter in your dough. Add the buttermilk a little at a time and fold by hand to prevent overmixing. You want a shaggy dough that just barely holds together.
- Flip the dough onto a lightly floured work surface and begin folding it on top of itself until it just comes together. Shape into a rectangle with the help of a bench scraper.
- Roll the dough into a rectangle slightly larger than 6 by 9 inches. Begin folding the dough into a letter fold: first fold a third of the dough onto itself followed by the last third. Roll into a similar-size rectangle again. Continue with this step several times to create layers in your dough. Wrap with plastic wrap and let rest in the freezer for 30 minutes.
- Preheat the oven to 425 degrees F.
- Using a knife, cut the edges off all 4 sides of the dough rectangle so you have straight, perfect edges. Cut the dough into 3-inch squares. Transfer to a parchment paper-lined baking sheet. Using a pastry brush, brush each dough square with the schmaltz, bacon fat or melted butter and sprinkle with flaky sea salt.
- Bake, rotating the baking sheet from front to back halfway through baking, until the biscuits are golden brown, 15 to 20 minutes.
