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Flaky Biscuits

Simple and classic. Sometimes all you need is a warm, fresh biscuit!

Credit:  Michael Ruhlman

Photo credit: Donna Turner Ruhlman

Yields 4-6 biscuits

  • 9 ounces all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 3 ounces butter, cold
  • 6 ounces whole milk or buttermilk
  1. Combine dry ingredients in the bowl of a stand mixer. Cut cold butter into small cubes or grate on a hand grater so you have many small pieces. Mix cold butter into dry ingredients on slow speed.  With the mixer running slowly, pour in liquid in a steady stream, trying to get some liquid into the bottom of the bowl. Pulse the mixer on and off and use a hand scraper to break up clods of dough if needed. Do not overmix.

  2. Generously flour your counter and turn out the dough. Press, pat and knead gently to coax into a cohesive mass. Roll out into a rectangle about 1 inch thick. Fold in thirds, bring each side in toward the middle and overlapping them (letter fold). Reroll to 1 inch thickness. Cut out biscuits with a cutter or a dough knife. The biscuits will achieve maximum rise if you cut straight down without twisting the cutter.

  3. Bake at 375 degrees F for 20-30 minutes depending on how big the biscuits are. For an extra-tender finish, brush with melted butter while still hot.

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