Monday, May 27, 2013

Extra Flaky Biscuits

Extra Flaky Biscuits
You wanna make biscuits that are SO incredibly flaky that you could just die?
AND they don't come out of a can!?
AND they're even kinda healthified?!

Well, I've got some good news for you.
Extra Flaky Biscuits
Turns out, you just need to do some dough folding and rolling and you then end up with those layers, the ones you see on those pilsbury commercials, the ones we all go crazy for!

These biscuits have THE MOST amazing layers, they're soft, they're delicious (um hi honey, thanks for being in my biscuits, that's a good place for you to be) and seriously, so good. Michael was like raving about em. He totally caught me though. I made these with white whole wheat flour (which like...barely counts as whole wheat flour as far as flavor and texture goes) and I didn't say ANYTHING to him about that yet still, he's on the phone to his dad saying,
"Oh Kayle made these whole wheat biscuits today, they're exactly like the Grands ones but homemade..."
And I was like, "Aw that's so nice he-wait a minute! Whole Wheat! How did you know I used whole wheat??!"

And he just shrugged and said "I know things."

But it's ok that he knew, because he loved em. Me too. Too good you guys. Too good.

Extra Flaky Biscuits

Extra Flaky Biscuits
Makes 12-14 biscuits
  • 9 oz. (about 2 cups) flour (all purpose, white whole wheat flour, or a combo of whole wheat&all purpose)
  • 2 and 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 5 tbsp. cold, unsalted butter, cut into cubes
  • 3/4 cup cold buttermilk/buttermilk substitute 
  • 3 tbsp. honey
Extra Flaky Biscuits
  • Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper or Silpain.
  • In a medium-large bowl whisk together flour, baking powder, and salt. Using a pastry cutter, or fingertips, cut the butter into the dry ingredients until the pieces are pea sized and the mixture resembles coarse crumbs. Chill the bowl in the refrigerator for 10 minutes.
  • In your measuring cup whisk the buttermilk and the honey together.
  • Gently stir the buttermilk/honey into the dry ingredients until moistened.
  • Transfer to a floured surface and knead gently 3-4 times, until it has come together.
  • Roll the dough into a 9x5" rectangle (1/2" thick). Using the long sides of the rectangle, fold the dough into thirds, like a business letter. Then roll it out into a 9x5" rectangle (1/2" thick) and, again, fold it into thirds. Roll the dough out to 3/4" thickness. Using a 2 in. biscuit cutter (and going straight up and down, don't twist) cut out the biscuits (you'll need to re-roll out and cut more once or twice).
  • Place the cut biscuits onto the prepared sheet, about 1 in. apart. Bake 11-12 minutes, until they've risen and are golden.
  • Remove and transfer the biscuits to a wire rack to cool.
  • Serve warm!
Extra Flaky Biscuits
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