Mama's Flaky Biscuits
Mama's Flaky Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
For Buttermilk & Crisco Biscuits
- 1/2 cup Crisco, frozen, half grated and half cubed
- 1 cup buttermilk, cold
For Regular Milk & Butter Biscuits
- 1/2 cup unsalted butter, frozen, half grated and half cubed
- 1 cup whole milk, cold
Instructions
- 1
Prepare your chosen fat (Crisco or unsalted butter). Freeze it for at least 2 hours until very hard. Grate half of the frozen fat and cut the other half into small 1/4-inch cubes. Return both the grated and cubed fat to the freezer to keep them extremely cold until ready to use. This step is crucial for creating flaky layers.
⏱️ 5 min
- 2
In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
⏱️ 3 min
- 3
Add the cold, grated, and cubed Crisco (or butter) to the dry ingredient mixture. Gently 'toss' the mixture with a spoon or spatula until all the fat chunks are coated in flour and the mixture resembles coarse crumbs with some pea-sized pieces of fat. The goal is to keep the fat as cold as possible to prevent it from melting.
⏱️ 5 min
- 4
Working quickly, add the 1 cup of cold buttermilk (or regular milk) to the flour and fat mixture. Mix with a spoon or your hands until just combined. The mixture will appear shaggy and lumpy, but avoid overmixing as this can develop the gluten too much and make the biscuits tough. Stop mixing as soon as no dry flour remains.
⏱️ 3 min
- 5
Lightly flour a clean work surface (such as a cutting board or countertop). Transfer the cold dough onto the floured surface. Gently press the dough down into a rough rectangle. Perform a few 'light folds' to create layers: fold one side of the dough over the other (like a letter), gently press it down, rotate the dough 90 degrees, and repeat. Do this 3-4 times. Avoid overworking the dough. If the dough starts to get sticky, sprinkle a little more flour on it.
⏱️ 5 min
- 6
Once the dough has been folded a few times and is about 3/4 to 1-inch thick, use a biscuit cutter to cut out round biscuits. Dip the biscuit cutter in flour between each cut to prevent sticking. Place the cut biscuits onto a baking sheet lined with parchment paper or aluminum foil, leaving about 1 inch between them.
⏱️ 4 min
- 7
Preheat your oven to 425°F. Bake the biscuits for approximately 15-20 minutes, adjusting the time based on the thickness of your biscuits and your oven. The biscuits should be golden brown on top and bottom, and risen, showcasing distinct flaky layers. For extra flavor, brush the tops with melted butter immediately after baking.
⏱️ 20 min•🌡️ 425
Kitchen Tools
Nutrition Facts (per serving)
Mama's Flaky Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
For Buttermilk & Crisco Biscuits
- 1/2 cup Crisco, frozen, half grated and half cubed
- 1 cup buttermilk, cold
For Regular Milk & Butter Biscuits
- 1/2 cup unsalted butter, frozen, half grated and half cubed
- 1 cup whole milk, cold
Instructions
- 1
Prepare your chosen fat (Crisco or unsalted butter). Freeze it for at least 2 hours until very hard. Grate half of the frozen fat and cut the other half into small 1/4-inch cubes. Return both the grated and cubed fat to the freezer to keep them extremely cold until ready to use. This step is crucial for creating flaky layers.
⏱️ 5 min - 2
In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
⏱️ 3 min - 3
Add the cold, grated, and cubed Crisco (or butter) to the dry ingredient mixture. Gently 'toss' the mixture with a spoon or spatula until all the fat chunks are coated in flour and the mixture resembles coarse crumbs with some pea-sized pieces of fat. The goal is to keep the fat as cold as possible to prevent it from melting.
⏱️ 5 min - 4
Working quickly, add the 1 cup of cold buttermilk (or regular milk) to the flour and fat mixture. Mix with a spoon or your hands until just combined. The mixture will appear shaggy and lumpy, but avoid overmixing as this can develop the gluten too much and make the biscuits tough. Stop mixing as soon as no dry flour remains.
⏱️ 3 min - 5
Lightly flour a clean work surface (such as a cutting board or countertop). Transfer the cold dough onto the floured surface. Gently press the dough down into a rough rectangle. Perform a few 'light folds' to create layers: fold one side of the dough over the other (like a letter), gently press it down, rotate the dough 90 degrees, and repeat. Do this 3-4 times. Avoid overworking the dough. If the dough starts to get sticky, sprinkle a little more flour on it.
⏱️ 5 min - 6
Once the dough has been folded a few times and is about 3/4 to 1-inch thick, use a biscuit cutter to cut out round biscuits. Dip the biscuit cutter in flour between each cut to prevent sticking. Place the cut biscuits onto a baking sheet lined with parchment paper or aluminum foil, leaving about 1 inch between them.
⏱️ 4 min - 7
Preheat your oven to 425°F. Bake the biscuits for approximately 15-20 minutes, adjusting the time based on the thickness of your biscuits and your oven. The biscuits should be golden brown on top and bottom, and risen, showcasing distinct flaky layers. For extra flavor, brush the tops with melted butter immediately after baking.
⏱️ 20 min•🌡️ 425