I just don’t think you can go wrong with biscuits of any kind. I love my butter swim biscuit recipe but sometimes I’m looking for flaky, pull apart layers of buttery goodness – that’s where this recipe comes in!
This recipe is perfect to smother in sausage gravy, butter and honey or jam, dunk them in soup or wipe up sauces on your plate. It yields super tender, fluffy layers biscuits that are super quick to whip up on a weeknight.
Flaky Layered Biscuits
The best flaky homemade biscuits! Tender and buttery, you won't regret making these!
Ingredients
- 2 1/2 cups all purpose flour
- 1 tbsp baking powder
- 2 tsp granulated sugar
- 3/4 tsp salt
- 1/2 cup butter (cold or frozen)
- 1 cup milk or buttermilk
- additional milk, cream or buttermilk for brushing the tops of the biscuits
Instructions
- Preheat oven to 425℉. Line a baking sheet with parchment paper or spray with cooking spray.
- In a large bowl, combine the dry ingredients – flour, baking powder, sugar and salt. Whisk together.
- Cut the butter into small cubes and add to the dry mixture. Use a pastry cutter or fork to mix it into the dry ingredients. Small chunks are fine, work quickly so the butter doesn't soften.
- Add the milk or buttermilk to the butter and flour mixture and stir until the dough comes together. (If the dough seems very dry, add more milk or buttermilk 1 TBSP at a time until the dough pulls together.)
- Turn the dough out onto a lightly floured surface, spread the dough out and use a rolling pin to roll it out into a rectangle about 1 1/2 inches thick.
- Fold the rectangle in half and roll it back out to 1 1/2 inches thick. Repeat 3-4 times. (This is what creates the flaky layers.)
- Use a biscuit cutter, a wide mouth jar lid, or a water glass to cut out the biscuits. If you choose to make round biscuits, you'll need to gather the scraps after cutting them out and pat them back into a rectangle to finish cutting the biscuits out. (Pro tip: If you don't care about having round biscuits, use a pizza cutter to cut the biscuits into squares, this way you won't have any waste you need to roll out again.)
- Brush the biscuit tops with milk, cream or buttermilk and pop them in the oven for 13-15 minutes. Watch them closely after 10 minutes. Bake until they are puffy and golden brown.
- These are fabulous for breakfast sandwiches, biscuits and gravy, or simply with butter and jam or honey! Enjoy!
