Small Batch Biscuits Flaky (Print Version)
Make golden, fluffy biscuits in minutes with butter, flour, and simple folding for perfect layers.
# Ingredients:
→ Dry Ingredients
01 -
1 cup all-purpose flour, plus extra for dusting
02 -
1 teaspoon baking powder
03 -
3/4 teaspoon kosher salt or 1/2 teaspoon table salt
04 -
1 1/2 teaspoons granulated sugar
→ Fat
05 -
3 tablespoons unsalted butter, cold and cut into small cubes (approximately 1/4 inch)
→ Liquid
06 -
1/2 cup cold whole milk, or substitute with cold buttermilk or yogurt
# Steps:
01 -
Preheat oven to 425°F. Lightly grease or line a small baking sheet.
02 -
In a bowl, whisk together the flour, baking powder, salt, and granulated sugar until well blended.
03 -
Add cold cubed butter to the dry mixture. Using your fingertips or a pastry cutter, blend until the mixture resembles coarse crumbs with visible pea-sized butter pieces.
04 -
Pour in cold milk and stir gently with a fork just until a rough dough forms. If the dough is too sticky, lightly sprinkle with additional flour.
05 -
Turn dough out onto a floured surface. Gently pat into a rectangle about 1 inch thick. Fold into thirds like a letter, then fold in half, and re-pat to 1 inch thickness. This process builds flaky layers.
06 -
Using a floured 2-inch biscuit cutter, cut out four biscuits, pressing straight down without twisting. Gather and gently re-shape scraps to cut a fifth biscuit. Arrange biscuits 1/2 inch apart on the prepared baking sheet.
07 -
Transfer to oven and bake for 12 to 14 minutes, or until biscuits are puffed and golden brown. Allow to cool briefly before serving.
# Notes:
01 -
For best results, keep the butter and liquid very cold to ensure flaky texture. Handle the dough gently to prevent dense biscuits.