Best Flaky Buttery Biscuits Recipes

Flaky Buttery Biscuits image

Provided by Martha Stewart

Yield Makes 12 small biscuits

Number Of Ingredients 5

1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon coarse salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
3/4 cup milk (see headnote)

Steps:

Preheat the oven to 450 degrees. Butter or line a baking sheet.
In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

Flaky, Buttery, Moist Biscuits image

Provided by Josephine Quick

Categories Biscuits

Time 35m

Number Of Ingredients 10

2 1/2 c cold flour ,i use white lily
1 Tbsp baking powder
1 tsp baking soda
6 Tbsp unsalted butter cut into small cubes
1/4 c cream cheese
3/4 c buttermilk or milk
1 1/2 Tbsp sugar
1 tsp salt
2 Tbsp heavy cream
IF YOU WANT YOU CAN AND RAISIN TO MAKE A SWEETER BISCUIT

Steps:

1. Preheat oven to 375degree. measure out your flour, baking powder and baking soda,salt into mixing bowl, mix well with a fork. then add your cold cubed butter and cream cheese. with your fingers mix the mixture until crumbly but still leaving small chunks of butter andd cream cheese.
2. Pour in the buttermilk or milk. use your hand to scrape the flour mixture into the buttermilk, folding and kneading. The dough should be moist and sticky. With floured hands scrape the dough from the bowl onto a floured surface. Sprinkle the dough with flour, and roll out gently to about 1 1/2 thick.
3. Arrange the biscuit, with sides touching on pans. brush top of biscuits with melted butter before putting in the oven. Bake until golden brown, about 15 minutes.