Flaky biscuit lovers, this is the only (biscuit) recipe you’ll ever need. We tested a lot of different techniques to achieve superior flakiness. Many of them involved chilling or careful dough handling—so as not to overwork it—but the clear winner was the stacking method. Pat out the dough, cut it into quarters, stack and re-pat. Stacking the squares builds those unbeatable layers into the very architecture of the biscuit. Nothing else will do.
1 tablespoon baking powder
2½ teaspoons kosher salt
2½ teaspoons sugar
½ teaspoon baking soda
4 cups all-purpose flour, plus more for work surface
1¼ cups (2½ sticks) cold, unsalted butter, cut into ½-in. pieces, plus 2 tablespoons melted, for brushing
1¼ cups whole milk
Sat fat 9g
How to Make It
Pulse baking powder, salt, sugar, baking soda, and 4 cups flour in a food processor until combined. Add cold butter and pulse until mixture is crumbly, with some pea-size pieces of butter remaining.
Transfer mixture to a large bowl and add milk, mixing with a fork until a very shaggy dough forms. Transfer to a lightly floured surface and pat into a 1-inch-thick square. Cut dough into 4 equal pieces, stack pieces, and pat out again into a 1-inch-thick square. Using a sharp knife, cut dough into 16 2-inch squares.
Transfer biscuits to a parchment-lined baking sheet, spacing them ½ inch apart, and freeze for 10 minutes.
Preheat oven to 400°F. Brush tops of biscuits with melted butter and bake until golden, 13 to 15 minutes. Serve warm or at room temperature.
How to freeze and reheat: Arrange unbaked biscuits in a single layer on a parchment-lined baking sheet and freeze until firm. Transfer frozen biscuits to a resealable plastic bag and store in the freezer for up to 1 month. Bake as directed; no need to thaw first.
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