Old Fashioned Large Buttery Flaky Biscuits

Nothing makes you want to eat a biscuit more than the great aroma of baking bread. When they are taken out of the oven, sitting nice and golden brown on a tray, all these adjectives come to mind: fresh, flaky, fluffy, tender, hot, and buttery.

this Recipe

These old-fashioned large buttery flaky biscuits disappear whenever they are baked. First, you get that great bread smell from the oven, then you get to break them open and slather them with soft, creamy butter. Now, if you want to gild the lily, add some of your favorite jam or honey to the biscuit for that sweet flavor. These biscuits are buttery and flaky; no kidding they really are a great biscuit that we hope you will make again and again.

These biscuits are over 3 inches big, giving them a great base if you want to make a breakfast sandwich out of them. Plenty of room for a sausage patty, some scrambled eggs and cheese. Give it a try!

Ingredients:

• All purpose flour-measure your flour by spooning it into the measuring cup.
• Cake flour-to make a tender biscuit.
• Baking powder-the leavening agent that gives the nice rise to your biscuits.
• Salt- helps everything have flavor.
• Sugar-gives the biscuits a bit of sweetness.
• Butter- gives you that great butter taste.
• Milk-adds moisture to the biscuits.

Prepping to make the biscuits:

We use a sheet pan with a piece of parchment paper on it. You can always use any cookie sheet that you have.

Get your butter cold; we cut a stick of butter into small pieces and put it into the freezer until the biscuits are ready for it.

Keep your milk ice cold and don't let it sit out while you prepare the biscuits.

Have a pastry board or whatever you use to roll out biscuits ready to knead the dough and pat out the biscuits.

Making the biscuits:

Set your temperature at 400ºF; you should not put the biscuits into the oven until the temperature is ready.

In a bowl, add the dry ingredients and mix thoroughly.

Now, it is time to take the cold pieces of butter out of the freezer and dump them into the dry ingredients. You can use a pastry blender to mix the butter and flour mix or just put your clean hands into the bowl and break up the butter, smooshing them into the flour when you can (sometimes, your hands are the best cooking tools 👐🏻). This leaves a great buttery taste in the biscuits.

Now, add the milk to the mixture and mix with a fork until the liquid is all absorbed.

Time to roll out the dough:

To get a flaky biscuit, you need to use some steps with your dough.

On a pastry board, add just a tiny amount of all purpose flour, then plop the biscuit mix onto the board and press everything together lightly into a rectangle; just a little pressing and pushing to get everything to come together. Be gentle with the dough though. Now, take ⅓ of the dough and cover part of the rectangle, then pull the other side of the dough on top and push down slightly.

Form the dough into a rectangle, about inch thick.

Fold one end of the biscuit dough on top of the rectangle.

Take the other side of the dough and pull that on top of the first side of dough.

Now, turn the dough around and make another rectangle starting with the narrow end.

Pat the biscuit dough into a rectangle, about ¾ - 1 inch high. Cut the biscuits to any size that you want; we used 3-inch cutters and lightly floured. Just press down and lift straight up with the biscuit cutter, don't turn the cutter in circles.

Place the biscuits on the sheet pan and baste with some heavy cream. Then, bake in the oven till golden brown and baked in the center; it takes about 10-12 minutes.

When the biscuits are done:

When the biscuits are done, take some melted butter and spread it on each biscuit with a pastry brush.

Some ways to eat biscuits:

Whether you choose to eat with butter, jam, plain, or as a sandwich, it is a win-win solution every time. Enjoy!

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