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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 183.2
  • Total Fat: 9.4 g
  • Cholesterol: 25.8 mg
  • Sodium: 388.1 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.1 g

View full nutritional breakdown of Flaky Biscuits calories by ingredient
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Flaky Biscuits

Submitted by: BEEFGODDESS

Introduction

They're a bit fatty, but delicious, of course! The key to excellent biscuits is using real, unsalted, ICE COLD butter and cold dough that is handled minimally. Cook at the minimum temperature and the biscuits will come out flaky. I like to place the cut-out dough together on the baking sheet instead of a lot of space. I think this makes sure they are soft. They're a bit fatty, but delicious, of course! The key to excellent biscuits is using real, unsalted, ICE COLD butter and cold dough that is handled minimally. Cook at the minimum temperature and the biscuits will come out flaky. I like to place the cut-out dough together on the baking sheet instead of a lot of space. I think this makes sure they are soft.
Number of Servings: 10

Ingredients

    1/2 cup unsalted butter
    2 cups all-purpose flour
    1 tbsp sugar
    3 tsp baking powder
    1 tsp salt
    3/4 cup milk

Directions

1. Heat oven to 450 degrees.
2. Mix together all the dry ingredients. Cut butter into small squares prior to cutting it into the dry ingredients. Use a pastry cutter or fork to blend the cold butter into the flour mixture. Don't worry if you have chunks of butter. When it looks like the flour and butter is blended enough, create a well in the middle of the mixture and pour the milk into it, slowly stirring until just mixed.
3. The dough may feel a little dry, but don't add more milk. After forming a ball with the dough, place the dough in the refrigerator wrapped in plastic wrap to chill slightly. After about 10 minutes or so, bring the dough to a floured surface and roll out until about 1 inch thick. Cut biscuits to desired size (I usually have them about 3 inches in diameter).
4. Place on ungreased baking sheet so that the biscuits touch each other, and bake for 10-12 minutes. Do not overcook! Pull them out after 10 minutes and let them cool for a few minutes.

Yields about 8-10 biscuits.

Number of Servings: 10

Recipe submitted by SparkPeople user BEEFGODDESS.






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