For the flakiest biscuits, ensure all ingredients are as cold as possible. Consider chilling the flour and bowl before starting. Don't overmix the dough. Overmixing develops the gluten, resulting in tougher biscuits. When cutting out the biscuits, press straight down with the cutter instead of twisting, which can seal the edges and prevent them from rising fully. Leftover biscuits can be stored in an airtight container for up to 3 days or chilled for up to 1 week. To reheat, bake at 375°F (190°C) for about 10 minutes.
Classic Biscuits
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PREP TIME25 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING14 People
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VIEWS9
Embark on a culinary journey to create exquisitely layered, buttery, and flaky classic biscuits. Overcome any hesitation with these expert-guided steps, ensuring a perfect rise and golden-brown perfection every time.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol23 mg
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Fiber1 g
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Protein3 g
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Saturated Fat6 g
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Sodium491 mg
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Sugar1 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. (5 minutes)
02
StepIn a large bowl, whisk together flour, baking powder, baking soda, and fine sea salt. (2 minutes)
03
StepCoat the whole stick of cold butter in the flour mixture. Using the large holes of a box grater, grate the butter into the bowl. If the butter starts to melt, re-coat it in the flour mixture. Toss the grated butter with the flour mixture until the butter pieces are separated and resemble coarse crumbs. (10 minutes)
04
StepIn a small bowl, whisk together the chilled yogurt and ice water. Add the yogurt mixture to the flour mixture and gently fold until just combined. The dough should be moistened but still crumbly. If the dough is too dry, add more ice water, 1 tablespoon at a time, until fully moistened. (5 minutes)
05
StepTurn the dough out onto a lightly floured work surface. Lightly knead three or four times until the dough comes together. Sprinkle with flour and pat the dough to 3/4-inch thickness. Cut the dough into four equal portions. Stack the portions, press down, and pat again to form a 3/4-inch-thick rectangle. Repeat this process three times, adding flour as needed to prevent sticking. (15 minutes)
06
StepUsing a 2 1/2- to 3-inch biscuit cutter, press straight down into the dough to cut out biscuits. Gently knead the scraps together, pat to 3/4-inch thickness, and repeat the cutting process. Arrange the biscuits on the prepared baking sheet, ensuring they are barely touching. (10 minutes)
07
StepBake in the preheated oven until the tops are crisp and golden brown, about 15 to 16 minutes. (16 minutes)
08
StepLet the biscuits cool on the baking sheet for 5 minutes. Brush the tops with melted butter and sprinkle with flaky sea salt. (5 minutes)
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Ava Rutherford
Jun 27, 2025These biscuits were amazing! The layers were so defined, and they were incredibly tender.
Bernita Kshlerin
Jun 21, 2025The grating butter tip is a game-changer! My biscuits have never been so flaky.
Evan Roberts
Jun 21, 2025I added a touch of honey to the dough, and it was a delightful twist.
Jeffrey Ratke
Jun 21, 2025Easy to follow recipe and the biscuits turned out perfect! Thank you!