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Flaky Biscuits
Tall, buttery homemade biscuits with crisp edges and distinct flaky layers.
From YouTube · Nov 2, 2021
Tall, buttery homemade biscuits with crisp edges and distinct flaky layers.
20 min
Prep time
20 min
Cook time
1 hr
Total time
About 12 biscuits
Yield
Ingredients
6 ingredients- 480g all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 2½ teaspoons salt
- 227g very cold unsalted butter, cubed
- 320ml cold whole milk
Method
9 steps- Heat the oven to 220°C/425°F and line a baking tray.
- Whisk the flour, sugar, baking powder and salt together.
- Work the cold butter into the flour with your fingertips, leaving pieces between pea and almond size.
- Pour in the cold milk and fold just until the dough is evenly moistened; it should remain soft and slightly shaggy.
- Turn onto a floured surface and pat into a rectangle about 2.5cm/1 inch thick.
- Fold the dough, cut it in half and stack the pieces. Repeat the fold-and-stack process to build flaky layers.
- Pat the dough back to roughly 2.5cm thick and cut with a 6–7.5cm biscuit cutter.
- Arrange on the tray. Place them close together for softer sides or apart for crisp sides.
- Bake for about 18–20 minutes, until well risen and golden.
Recipe notes
Helpful tips
- Keep the butter and milk very cold.
- Leave visible pieces of butter between pea and almond size.
- Fold and stack the dough to create distinct flaky layers.
- Press the cutter straight down without twisting.
- Chill the shaped biscuits before baking.
Equipment
- Large mixing bowl
- Whisk
- Bench scraper or knife
- 6 to 7.5 cm biscuit cutter
- Baking tray
- Baking paper
Storage
Store cooled biscuits in an airtight container for up to 2 days. Freeze unbaked shaped biscuits and bake from frozen, allowing a little extra time.
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