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Homemade Flaky Biscuits Recipe

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These are the best homemade flaky biscuits. This flaky biscuits recipe is great for dinner or breakfast. I have tried several biscuit recipes on Pinterest but it came down to mix two different recipes together to create this recipe. None of the recipes came close to this one! I know my family enjoys these biscuits and I bet yours will too!

I usually make these biscuits for Thanksgiving, Christmas, Easter, and goes well with my sausage gravy recipe too. Here is a link to the sausage gravy recipe! I usually double this recipe make a few dozen rolls at once. That way I can make this once a year and freeze the extra for another holiday dinner. Talk about a big time saver! I also give instructions on how to freeze and unfreeze the biscuits. 

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Ingredients:

2 cups All-Purpose Flour, plus more for dusting
1 tablespoon Baking Powder
1 teaspoon Sugar
1 teaspoon Salt
7 tablespoons Cold Unsalted Butter, sliced
3 tablespoons Unsalted Butter, melted
3/4 cup Milk

Tools you will need:

Kitchen Aid Mixer
Marble rolling pin
Cookie Sheet
Baking Paper
Plastic Cling Wrap

Instructions:

1) Place the oven rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with parchment paper. Set aside.

2) In a large bowl, whisk together the flour, baking powder, sugar, and salt.

3) Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining cold butter into the flour until it is in even pieces about the size of a pea.
(Quick tip: You can also use a food processor for this step too.)

4) Gently stir the milk into the flour mixture to make a loose dough.

5) Lightly dust a clean work surface with flour and knead the dough on it 2 or 3 times.

6) Pat the dough into a 1/2-inch thick rectangle.

7) Brush the melted butter on to the dough. Fold the dough in thirds like a business letter.

Note: For a flakier biscuit repeat the folding and butter brushing a second time.

8) Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick.

9) Use a 2 to 3 inch round cutter to make 6 biscuits, and transfer them to the prepared baking sheet. Brushing the top with butter.

10) Press together the scraps of dough and to cut more biscuits.

11) Bake on the center rack for 10 minutes or golden brown. Transfer them to a baking rack to cool completely. Store in an airtight container.

How to freeze biscuits:

Place the baking sheet of rolls you want to save in the freezer. Make sure the baking sheets are sitting flat and nothing will fall on the rolls. Wait two hours before removing the rolls from the freezer. Transfer the rolls to a large ziplock and remove excess air from the bag. Put the rolls back into the freezer for later use.

To use frozen biscuits:

Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray. Cover and thaw in refrigerator overnight. Bake at 450 for 10 minutes or until golden brown. Then transfer them to a baking rack to cool completely. Store in an airtight container.

If you like this recipe, then you might these recipes as well!

Post: Homemade Flaky Crescent Rolls Recipe 
Post: Homemade Sugar Cookies with Icing

Homemade flaky biscuits recipe

Homemade Flaky Biscuits Recipe

These are the best homemade flaky biscuits. This flaky biscuits recipe is great for dinner or breakfast. I have tried several biscuit recipes on Pinterest but it came down to mix two different recipes together to create this recipe. None of the recipes came close to this one! I know my family enjoys these biscuits and I bet yours will too!
I usually make these biscuits for Thanksgiving, Christmas, Easter, and goes well with my sausage gravy recipe too. I usually double this recipe make a few dozen rolls at once. That way I can make this once a year and freeze the extra for another holiday dinner. Talk about a big time saver! I also give instructions on how to freeze and unfreeze the biscuits. 
Print Recipe Pin Recipe
Course Baking, Side Dish
Cuisine American
Keyword Baking, Bread, Christmas, Christmas Sugar Cookie, Easter, Flaky Biscuits, Sausage Gravy and Biscuits, ThanksGiving
Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins
Course Baking, Side Dish
Cuisine American
Servings 12 Biscuits

Equipment

  • Kitchen Aid Mixer
  • Rolling Pin
  • Cookie Sheet
  • Baking Paper
  • Plastic Cling Wrap

Ingredients
  

  • 2 Cups All-Purpose Flour plus more for dusting
  • 1 Tbsp. Baking Powder
  • 1 Tsp. Sugar
  • 1 Tsp. Salt
  • 7 Tbsp. Butter Sliced, cold unsalted
  • 3 Tbsp. Butter Melted, unsalted
  • ¾ Cup Milk

Instructions
 

  • Place the oven rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  • Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining cold butter into the flour until it is in even pieces about the size of a pea. (Quick tip: You can also use a food processor for this step too.)
  • Gently stir the milk into the flour mixture to make a loose dough.
  • Lightly dust a clean work surface with flour and knead the dough on it 2 or 3 times.
  • Pat the dough into a 1/2-inch thick rectangle.
  • Brush the melted butter on to the dough. Fold the dough in thirds like a business letter.
    Note: For a flakier biscuit repeat the folding and butter brushing a second time.
  • Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick.
  • Use a 2 to 3 inch round cutter to make 6 biscuits, and transfer them to the preparedbaking sheet. Brushing the top with butter.
  • Press together the scraps of dough and to cut more biscuits.
  • Bake on the center rack for 10 minutes or golden brown. Transfer them to a baking rackto cool completely. Store in an airtight container.

Notes

How to freeze biscuits:
Place the baking sheet of rolls you want to save in the freezer. Make sure the baking sheets are sitting flat and nothing will fall on the rolls. Wait two hours before removing the rolls from the freezer. Transfer the rolls to a large ziplock and remove excess air from the bag. Put the rolls back into the freezer for later use.

To use frozen biscuits:
Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray. Cover and thaw in refrigerator overnight. Bake at 450 for 10 minutes or until golden brown. Then transfer them to a baking rack to cool completely. Store in an airtight container.
Keyword Baking, Bread, Christmas, Christmas Sugar Cookie, Easter, Flaky Biscuits, Sausage Gravy and Biscuits, ThanksGiving
Homemade flaky biscuits recipe|flaky biscuits homemade|flaky biscuits recipes|flaky biscuits recipes dinners|flaky biscuits recipes breakfast|flaky biscuits recipes baking

I make a commission from purchases made through links in my posts, at no extra cost to you. Read my disclosure for more information.

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