How to Cook Appetizing Flaky, Buttery Homemade Biscuits

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. Today I made another delicious biscuit recipe from my favorite cookbook! They are crispy on the tops and bottoms and so buttery. Learn how to make light, flaky biscuits like a true Southerner.

Choose from this list featuring basic buttermilk biscuits, ones from pumpkin, and more. The South is famous for many iconic foods and biscuits are surely near the top of the list. Southern cooks have been baking light, flaky biscuits for. You can have Flaky, Buttery Homemade Biscuits using 6 ingredients and 11 steps. Here is how you cook it.

Ingredients of Flaky, Buttery Homemade Biscuits

1. It's 2 scant U.S. cups of flour (255 g or 9 oz).
2. It's 2 tsp of baking powder.
3. Prepare 1 tsp of salt.
4. You need 6 Tbsp of unsalted butter (85 g or 3 oz).
5. Prepare 3/4 U.S. cup of milk (180 ml) - use half cream for extra rich biscuits!.
6. It's 1 Tbsp of sugar (optional for a touch of sweetness).

Flaky Homemade Biscuits - easy homemade buttermilk biscuits that are buttery, soft with beautiful flaky layers all made completely from scratch using just a few simple ingredients. This biscuit recipe will easily become your all-time favorite breakfast or afternoon snack! Once you make your homemade biscuits, you may be wondering what some of the best ways to enjoy them or use them to compliment a meal are. Well, homemade biscuits are a great way to put the jams and jellies to use.

Flaky, Buttery Homemade Biscuits instructions

1. In a large bowl, mix together flour, baking powder and salt. If using sugar, add it here too..
2. Measure out butter and cut into small pieces. Add to the flour in bowl..
3. Use fingers to squish butter into the flour, until it forms about pea-size chunks (the chunks are important!)..
4. 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..
5. Remove dough from bowl and form into a fat rectangle. Wrap in plastic and refrigerate for at least one hour..
6. 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..
7. Fold dough in three and roll out again..
8. After rolling out the second time, fold in three again, re-wrap with plastic and chill in fridge for another hour..
9. 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..
10. 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).
11. 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!).

They're great for breakfast or a snack. Light flaky biscuits are just a click away! Flaky and buttery homemade biscuits hot from the oven! I guarantee these little guys will disappear fast from the dinner table. The key to creating tender and flaky layers is how small pieces of cold butter are incorporated into the dough, as well as the process of stacking the layers.