FREE DELIVERY ABOVE $60

Popular

Flour-less Fudge Brownies

Flourless Chocolate Cake

Almond Flour Brownies

Almond Flour Shortcakes
Account
Cart
Recipes > Flaky Biscuits > ?srsltid=AfmBOooXPCji5whbO6Os6qx4JQu MCjGnTMXHp_xz2MQQ6nZjQ CaHl_

Flaky Biscuits

This recipe makes a flaky biscuit that's rich and tender, yet strong enough to stand up to gravy without turning to mush. If you don't want to use them as a base for sauce, they're also strong-yet-tender enough to be split in half and stuffed with breakfast sandwich fillings. And, come summer, they're just right for strawberry shortcake or simply spread with butter or jam.

Save Entire Page as PDF

Prep

10 mins

Bake

16 mins

Total

1 hr 26 mins

Yield

9 biscuits

Shop This Recipe

Ingredients

Dough

  • Unbleached All-Purpose Flour — 2 cups (240g)
  • Table Salt — 3/4 teaspoon
  • Granulated Sugar — 1 tablespoon (11g)
  • Baking Powder — 2 1/2 teaspoons
  • Vegetable Shortening, Cold — 1/4 cup (46g)
  • Unsalted Butter, Cold — 4 tablespoons (57g)
  • Large Egg — 1
  • Milk, Heavy Cream, or Half-and-Half — 1/2 cup (113g)

Featured Products

PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.65

COARSE SALT 100G (#66401)

COARSE SALT 100G (#66401)

$3.35

COARSE GRAIN SUGAR 1KG (#110292)

COARSE GRAIN SUGAR 1KG (#110292)

$2.10

BAKING POWDER 500G (#62606)

BAKING POWDER 500G (#62606)

$3.35

Instructions

Bake Mode

Prevent your screen from going dark as you follow along.

  1. Mix together the dry ingredients. Add the shortening.
  2. Using your fingertips, a pastry blender, or a stand mixer, incorporate the shortening into the flour mixture until the consistency resembles bread crumbs.
  3. Cut cold butter into 1/2″ chunks, add to flour mixture and toss to coat.
  4. With your fingertips, a pastry blender, or a stand mixer, flatten the chunks of the butter until there aren’t pieces larger than the size of a dime.
  5. Whisk the egg and milk together. Add them to the dry ingredients all at once, mixing quickly and gently for about 20 seconds until you have a soft dough.
  6. Dump the dough onto a lightly floured work surface. Knead it a couple of times to bring it together. With the help of a dough scraper, shape the dough into a 6″ x 6″ square, about 3/4″ thick. Run a rolling pin over the top once to even it out. Wrap it in plastic wrap, and place it in the freezer for 1 hour.
  7. Preheat the oven to 400°F.
  8. Remove the dough from the freezer, unwrap it, and set it on a work surface. It’ll be very stiff, but still soft enough to cut with a sharp knife, sharpened dough scraper or rolling cutter (pizza cutter). Cut the dough into nine 2″ squares, and place the squares on a lightly greased or parchment-lined baking sheet.
  9. Bake the biscuits for 16 minutes, or until they’re a light, golden brown. Remove them from the oven, and serve hot, warm or at room temperature.
  10. Store leftover flaky biscuits well-wrapped, on the counter for 3 days. Freeze for up to 3 months.
Download

Similar Recipe

Grilled Flatbread

Tips

  1. Make sure to cut out the biscuits with something sharp; if you use a dull knife, you’ll compress the biscuits’ edges, and they won’t rise as high.
  2. You can use any kind of milk, from skim right up through whipping cream. The richer the milk, the richer and more tender your biscuit will be. In addition, if you prefer a more buttery biscuit, substitute 1/4 cup butter for the 1/4 cup vegetable shortening.
  3. If you’re using these biscuits for fruit shortcake and you prefer your shortcake biscuits sweeter and more cake-like, feel free to add a couple of tablespoons of sugar and a teaspoon of vanilla to the recipe.
  4. The point is to work the cold fat into the dry ingredients fairly evenly, but so that it still retains its integrity; you don’t want the fat to become one with the flour. The uneven, flaky texture of biscuits comes from pockets of cold fat in the dough, which in the baking process don’t melt until after the dough is set, leaving butter-catching fissures in the baked biscuit.

Education

Baking School

Bake of the Week

Pennoni Millerighi with Pepper Cream

Get The Recipe

Recommended Recipes

Assorted Nut Torte

Ghost Marshmallow Brownies

Gingerbread Man

Honey Marble Bundt Cake

Golden Smoothie

Shop This Recipe

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

COOKING (CREAM ALTERNATIVE) 1KG (#12225)

6.80

PREMIUM SHORTENING 250G (#53005)

4.50

BAKING POWDER 500G (#62606)

3.35

COARSE SALT 100G (#66401)

3.35

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

COARSE GRAIN SUGAR 1KG (#110292)

2.10

Subscribe to our Newsletter Now

Get the latest recipes, products and classes available on RedManShop.