How to Make Flaky Biscuits

Hey, I’m John Cannell. Today we’re making sky-high buttery flaky biscuits, so let’s get started.

Ingredients

• 4 cups (480 g) all-purpose flour
• 1 Tbsp baking powder
• 2 tsp salt
• 2 Tbsp granulated sugar
• 1 cup (226 g) cold butter, cubed
• 1⅓ cups (320 ml) cold milk

Mixing the Dough

Using a scale gives the best results. Whisk the flour, baking powder, salt, and sugar together. Add the cold butter—keep it rock-hard—and toss the cubes in the flour so they don’t clump. With clean, cold hands, smush the butter into smaller pieces ranging from pea- to almond-size. Big pieces equal big flakes.

Pour in the cold milk and gently mix until the dough is moistened but still crumbly; it will look shaggy and that’s correct.

Laminating for Layers

Turn the dough onto a floured counter and pat it into a 1-inch-thick rectangle. Fold the rectangle in half, cut it in half, and stack the two pieces. Repeat this fold-cut-stack sequence three more times for a total of four folds; this builds flaky layers similar to rough-puff pastry.

Shaping and Chilling

After the final fold, pat the dough into a ¾–1-inch-thick rectangle. Dip a 2½-inch round cutter in flour before each cut to avoid sealing the edges. Gather scraps, pat them together, and cut again—misshapen biscuits taste just as good.

Transfer the biscuits to a baking sheet and freeze for at least 20 minutes. (You can bake them straight from frozen later.)

Baking

Bake in a 425 °F (220 °C) oven for about 20 minutes, until tall and golden brown. If they topple, the dough was too thick; simply pat the next batch a touch thinner.

Serving

Split while warm, spread with good butter, and serve alongside scrambled eggs, smoked salmon, fried chicken, or anything you like. Enjoy!