Flaky Biscuits

From: MarraMamba

On Jun 14, 2008

this was a wonderful biscuit recipe, i have to also thank caryn who reviewed it for her tips on grating the butter and freezing it. I made a mistake (bc it was my first time trying to make southern biscuits) and did not cut them thickly enough. Still delicious and flaky. I watched the biscuit and jam showdown with bobby flay and the loveless cafe. She had 2 secret ingredients and i am betting one was baking soda. I will add a tsp next time to the dry.

From: enigma535

On Dec 13, 2007

Really good and not too much trouble to make. I cut them a little thin so next time I won't roll them out so thin. My mistake. Used regular milk and still great!

From: Caryn Dalton

On Feb 12, 2008

I have tried so many recipes for biscuits looking for that biscuit that reminds my husband of a breakfast biscuit you get at Hardees or Popeyes. This one was closer than any of the others we have tried. I appreciated the tips with this one. I agree that in order for any dough to turn out more flaky, work as little as possible and keep the fat cold. I do this by grating the pre-measured butter with a cheese grater and freezing it in the freezer while prepping the other ingredients. Much faster than cubing/and cutting it into the flour. I also chilled the (butter flavored) shortening in the freezer. I worked the shortening/butter into the flour mix for all of 30-45 seconds with a pastry cutter before it was the texture of course oatmeal. After allowing the mix to sit for 1 minute, my mix maybe because it was cold) seemed a little dry, so I did not roll with a pin, but patted the mixture out. I went ahead and cut rounds out vs cutting into squares..only out of habit. I did not rework, but shaped two final bisuits from the leftover cutout dough. I ended up with nine 1/2 inch rounds of pre-baked dough biscuit rounds. When they baked up, they were about 1 1/2 inches high and moist and a bit flakey but I would describe them more as crispety crumbly which is what we were looking for. I rotated the pan about half way through. They had a nice texture, and a little crunch on top. We had two leftover from dinner and we wrapped in foil and ate them this morning and they were still good..not hard on top at all. We are really picky about the biscuit recipes we repeat aned this is the first cut out biscuit recipe I think is worth repeating. And, grating the butter really simplifies things. I don't have a food processor big enough to hold the whole amount of dough, so I can't compare methods. Thanks, Steve for a great biscuit.

From: mari79

On Jun 15, 2004

BEAUTIFUL AND TASTY BISCUITS FINALLY!! I cannot tell you how pleased i am with this recipe. I have tried so many biscuit recipes where i am literally in the kitchen for 1 1/2-2 hours. This makes the perfect amount for us. I used the pastry cutter method (less dishes) and i used whole milk (i was out of buttermilk) and they still were the best. It took about 14 minutes for my biscuits to brown but watch yours my oven has a temper. From start to finish this took around 30 minutes. Exact, detailed instructions extremely helpful. AWESOME RECIPE, tasty biscuits, happy eaters. Thank you so much Steve G =)