Friday, November 16, 2018

Flaky Biscuits

If I were you I’d make a big batch of these flaky biscuits for Thanksgiving dinner and refrigerate the leftovers for breakfast the next day. All you have to do to reheat them is throw them in the microwave for 10 seconds. (Well I wouldn’t exactly throw them). 

Secret 🤫 to sky high flaky biscuits....Put the pan in the fridge for 10 minutes, before you put it in the oven. I don’t know why it works, it just does. After 10 minutes, take the pan out of the fridge and put it in the oven.  Bake for 12-14 minutes or until a beautiful golden brown. Remove the pan from the oven, and immediately remove the biscuits from the pan. Makes:12 Total Time: 30 minutes 


  • 1 stick of butter
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ¾ cup milk


Preheat oven to 450F. In a mixing bowl add the flour, baking powder, sugar and salt, stir to combine. Then add in the butter. Use a pastry blender to cut the butter into the dry ingredients. 

Keep cutting the butter until you don’t have any pieces bigger than a pea. Next pour in the milk, once all the dry ingredients are incorporated your done stirring. Flour your surface and kneed dough 5 or 6 times. To knead; fold dough in half, press down and turn the dough a quarter turn, repeat 5 more times. When you are done flatten the dough put with your hands to about a 1/2”. Using a biscuit cutter or a drinking glass, cut the biscuits out of the dough.

If your cutter is sticking to the dough, dip it in some flour in between each cutting.  Carefully place the biscuits on a metal cookie sheet. Take the remaining dough, form a ball, kneed it a couple times, flatten it out and cut more biscuits. Now is the time to put the pan in the refrigerator for 10 minutes. After the 10 minutes, bake for 12-14 minutes or until they are golden brown. Remove to a serving plate. Yum Yum!

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