How to Make Flaky Biscuits

Nothing beats hot biscuits with butter or honey for breakfast, especially when the biscuits are deliciously light and flaky. It may seem like perfectly flaky biscuits are a lost art, but if you want to make biscuits like Grandma used to make, a few simple tips can help.

Difficulty: Moderate

Instructions

1. Check to make sure that all of your ingredients are fresh. Out-of-date yeast, old baking powder or stale shortening will make it very difficult to produce flaky biscuits.

2. Measure the ingredients very carefully. Don't guess.

3. Use a good quality flour. Unbleached, all purpose flour or cake flour are preferable.

4. Chill the liquid ingredients before adding them to the biscuits. This will help to produce light, flaky biscuits.

5. Whisk the dry ingredients together in a separate bowl and make sure they're completely blended. Mix the liquid ingredients in a separate bowl. Make a well in the dry ingredients and pour the liquid ingredients into the well. Mix only until the flour is moistened and don't knead the dough. Over-mixing will cause tough biscuits.

6. Roll the biscuit dough very thin and fold it over to make two thin layers before you cut out the biscuits. This will make them very fluffy and easy to split.

7. Cut the biscuits out by pushing the cutter straight down with firm, even pressure. Don't twist the biscuit cutter.

Tips & Warnings

• Old-fashioned lard produces the flakiest biscuits. However, if you're concerned about possible health issues, shortening is the next best thing.

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