Friday, February 25, 2011

Flaky Biscuits

I just love flaky biscuits but who doesn't?  The trouble with flaky biscuits is that you must work with very cold ingredients and work fast.  Hot fresh biscuits on a cold Beaty's Creek morning is a warm and a great way to start any day.  You can make your dough ahead and have it waiting for you in the morning or better yet, make them and then freeze them so all you have to do is pop them in a preheated oven.  This is What's Cookin on  Beaty's Creek this morning.  By the way, how many weeks until morel season???


1 3/4 cups flour 1 T sugar 
2 1/2 T Rumsford baking powder 
1 t salt 
1/2 t baking soda 
8 T very cold butter-cut into small pieces
3/4 cup buttermilk 

Mix all dry ingredients with a wire whisk.  Now coat butter with flour mixture, (this really helps to get your flaky biscuits).
Blend butter into your dry ingredients by hand or with your Kitchen Aid Mixer  until you have very small pieces of flour coated butter.  Now add in your buttermilk and stir until flour will hold together when mashed in your hand.
Now sprinkle flour over your board.  I used a granite slab and I LOVE IT! I will be writing more on the wonders of granite when I do a new pie crust recipe in a few posts to come. Anyway plop your dough out on your board and roll out to about a inch.  Now fold over dough onto itself until you have three layers. Now roll those three layers out into an inch slab again.  Repeat this process two times and then roll a final time so your dough is 1 inch thick. Now cut out your biscuits. I continue to make biscuits with the left over dough until I have only small pieces left and Raven eats those, she loves dough.
Once cut out,  place in a greased cast iron skillet ( I use bacon grease for mine). Bake at 450' for 12 minutes or until golden brown.  Serve as soon as they are out of the oven!  So good with gravy or butter and honey!



  1. Morels...."definitely on some fair spring days when the redbuds are in bloom."

  2. If this morel season is like last years,' which was really early... it's about six weeks away (not that I'm counting).

  3. Stacey, you had me at bacon grease and biscuits. This looks like a great recipe, especially eager to use my cast iron Griswold at that high temp. Never thought to bake them that way. Biscuits are happiness in dough (as are the pancakes I just dispatched).

    1. I love mine dipped if a little bacon grease if the truth be told!

  4. I just finished off my first biscuit from your recipe, so warm the butter oozed down the sides and the jam gleamed. I do believe I heard some angels singing after the first few bites. Exceptional biscuits -- thanks!

  5. I am so glad you tried and liked the recipe! I sure do like them. Oh to top them with gravy. Yummy!

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  7. These look like perfectly flaky biscuits!