Flaky, Buttery Homemade Biscuits. These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers! Big as in mega flaky, mega fluffy, mega layers, mega golden brown, mega buttery, and mega. Making homemade flaky buttery biscuits recipe.
You can cook Flaky, Buttery Homemade Biscuits using 6 ingredients and 11 steps. Here is how you cook that.
Ingredients of Flaky, Buttery Homemade Biscuits
- Prepare 2 scant U.S. cups of flour (255 g or 9 oz).
- It’s 2 tsp of baking powder.
- Prepare 1 tsp of salt.
- It’s 6 Tbsp of unsalted butter (85 g or 3 oz).
- It’s 3/4 U.S. cup of milk (180 ml) - use half cream for extra rich biscuits!.
- Prepare 1 Tbsp of sugar (optional for a touch of sweetness).
Flaky and buttery homemade biscuits hot from the oven! I guarantee these little guys will disappear fast from the dinner table. Homemade biscuits with crunchy tops and flaky layers make any meal feel special. This quick bread recipe allows you to mix, shape, and bake in a short amount of time.
Flaky, Buttery Homemade Biscuits step by step
In a large bowl, mix together flour, baking powder and salt. If using sugar, add it here too..
Measure out butter and cut into small pieces. Add to the flour in bowl..
Use fingers to squish butter into the flour, until it forms about pea-size chunks (the chunks are important!)..
Add milk and lightly mix in until the dough just begins to come together. You want the chunks of butter to stay together for the most part..
Remove dough from bowl and form into a fat rectangle. Wrap in plastic and refrigerate for at least one hour..
After chilled, unwrap dough and dust with flour. Roll out to about 3 times the size. If it starts to stick just dust with a little more flour..
Fold dough in three and roll out again..
After rolling out the second time, fold in three again, re-wrap with plastic and chill in fridge for another hour..
Remove from refrigerator and repeat the roll-out, fold, roll-out, fold process. You can now roll them out to cut and bake OR if you want even MORE flaky layers, refrigerate for an additional hour, then roll-fold, roll-fold one last time..
After your last rolling and folding, you can roll out to cut. Roll dough out so it's 1/2 inch or 12mm thick. Cut into 4-6 squares with a knife, or cut out rounds with the rime of a glass, etc. (I made a little extra so the pictures shows more).
Have your oven preheated to 400°F/200°C. Bake for 20-30 minutes until tops are golden brown. (Mine only took 20 minutes so keep an eye on them!).
How to make buttery, flaky buttermilk biscuits. We love this no bowl recipe for buttermilk biscuits. Jump to the Easy Homemade Buttermilk Biscuits Just a few simple ingredients plus your countertop can come together to make flaky, tender biscuits ready to be topped with jam, a fried egg or dare we. Learn how to make light, flaky biscuits like a true Southerner. Choose from this list featuring basic buttermilk biscuits, ones from pumpkin, and more.
