The Secret to Flaky, Fluffy Biscuits

Biscuit-Making

Whether it's slathered in butter, drizzled with maple syrup, covered in gravy, or sandwiching eggs and bacon, there's nothing quite like a biscuit. Breakfast and brunch instantly feel more luxurious when you bite into a biscuit still warm from the oven. All those flaky layers may seem unattainable at home, but what if we told you that one simple trick will help you achieve biscuit nirvana?

Thanks to this guide, you won't ever need to pop open that roll of biscuits again. 

The Secret

The secret to flaky, fluffy biscuits is to keep your butter as cold as possible before baking. As the biscuits bake, the cold butter melts and creates flaky layers. 

When preparing your biscuit ingredients, leave your butter in the refrigerator until the last possible moment. Once you're ready to add it to the flour, chop the butter into 1 inch pieces. A pastry cutter minimizes the transfer of heat from your hands, but if you don't have one, try to work the dough with only your fingertips. 

Lastly, pop the biscuits in the freezer for about ten minutes before baking so that the butter has some time to firm up again. 

You're going to love the way your biscuits turn out! 

 

Hungry for more? Check out these hearty biscuit sandwiches that are worth the indulgence.