Flaky biscuits
Preppy Kitchen · ♥ 39.6K likes · 1.8M views · 9 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 480 g all-purpose flour
- 1 tbsp baking powder
- 2 tsp salt
Weigh 480 g all-purpose flour; add 1 tablespoon baking powder, 2 teaspoons salt and 2 tablespoons granulated sugar.
Weighing the dry ingredients
- 2 tbsp granulated sugar
- 226 g cold butter
Cut up 226 g rock-hard cold butter into the flour.
Why the butter must be cold
By hand, coat the butter in flour, then break and smoosh it into pieces between the size of a pea and an almond, leaving it crumbly; chill in the fridge or freezer a minute if it warms.
Working the butter in by hand
- 320 ml cold milk
Pour in 320 ml cold milk, moving it around; the dough will be wet and still crumbly.
Adding cold milk to a wet dough
Turn onto a floured counter and pat into a 1 inch thick rectangle.
Fold over, cut in half with a bench scraper, stack, and pat out again; repeat for four folds and four pats in all.
Pat to a rectangle an inch thick (on the remake, exactly an inch to three quarters of an inch, since thicker ones toppled).
Cut circles with a floured cutter, wiping and re-flouring it each time so the edges are not sealed; do not handle the sides; use the scraps too. Place on a baking sheet.