Dear Flaky Biscuit,
You will not get the better of me. I can make a multi-tier fondant covered caked and will not be intimidated by the likes of something that can be bought in a can at the grocery store.
I have had many attempts into perfecting the flaky biscuit. I’ve watched my mother expertly bake biscuits from memory multiple times. So why are they so hard for me? I feel like I made a break through this morning so I will post the recipe I used exactly. I only feel comfortable altering recipes on things I mastered.
This morning’s biscuits were flaky and had some height on them. Not quite as much as the photo accompanying the recipe but enough so I’m not embarrassed to share my results. My best advice would be don’t over mix or knead. I had to force myself to stop before I felt comfortable.
Flaky Biscuits
Flaky Biscuits
(Better Homes and Gardens The New Cookbook)
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon saqlt
¾ teaspoon cream of tartar
¾ cup butter, cut up or ½ cup butter and ¼ cup shortening *I used the butter/shortening combo
1 cup milk
- Preheat oven to 450 degrees
- In a large bowl combine dry ingredients with butter/shortening. Cut butter in until the mixture resembles coarse crumbs
- Add milk all at once, and use fork to stir just until the mixture is moistened
- Turn dough out on lightly floured surface
- Knead gently b y folding and pressing until it hold together
- Pat or roll dough to about ¾ of inch thick
- Use a floured cutter *I use a drinking glass dipped in flour to avoid digging out a cutter
- Place dough circles on a ungreased cookie sheet and bake for 10-14 minutes
*Dough can be refrigerated for 3 days. Bake refrigerated dough for 20-22 minutes
Flaky Biscuits
