Flaky Biscuits!


You've got your tender biscuit people and your flaky biscuit people. I'm most definitely a flaky guy. Wait a minute, that doesn't sound right. Anyhow, there was an unbelievable biscuit recipe in the May 2007 issue (#85) of Fine Cooking magazine. I don't want to reproduce their recipe here since it is copyrighted, but I can tell you how it differs from your standard buttermilk biscuits. The basic thing is that you don't blend the butter into the flour. You simply cut it into small cubes, maybe 1/4" on a side, and toss them in to separate. And when you roll them out, you fold the dough into thirds and reroll three times to create a lot of layers. You absolutely have to bake them on a cookie sheet with a rim and parchment! They leak a little butter and I can tell you from previous experience that if you skip the rim, you might have an oven fire. Mini-me thought that was cool. The friends came for breakfast and we had the biscuits with baked eggs (filled with potato cubes, braised greens and Appenzeller cheese), u-pick-em blackberries and a green salad.

Update: Fine Cooking published the Flaky Biscuit Recipe on their website. Be sure and follow the directions closely to get the best results.

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Posted by Michael Natkin on Sunday, July 29th, 2007 in Breakfast, Kid Friendly, Recipes.

5 Responses to “Flaky Biscuits!”

  1. Reply
    August 3, 2007 at 11:36 am #

    Tender biscuit people are obviously wrong. 🙂

  2. Reply
    August 22, 2009 at 4:07 pm #

    Just found your blog while looking for a good flaky biscuit recipe. Great blog!

  3. Reply
    February 13, 2010 at 6:26 am #

    I aslo stumbled on this blog, I also have been auditioning
    for master chef, If at all possible could I contact you?
    I’d like more info on your text powder,(cornstarch sub?) I can’t recall the name. I am Jodi and would love to chat with you!! Your anti griddle is nothing short of pure genius!!!

  4. Reply
    Michael Natkin
    February 13, 2010 at 7:11 am #

    You bet! Contact info is on the About page.

  5. Reply
    Michael Watanabe
    May 18, 2011 at 9:28 am #

    i cubed up my butter and tossed all the cubes in a littttle bit of flour and then stuck them in the freezer along with the buttermilk. i put all the dry ingredients together in a bowl and incorporated them and stuck it in a food processor. took the butter out and food proccessed it until there were pea sized chunks of butter in it. only takes a couple of pulses. poured it back out into the glass bowl i had my dry ingredients in and then i added the COLD buttermilk from the freezer. mixed it with a fork JUST until the dough barealy barely came together. poured it out onto the floured board and folded the dough into itself probably 4 or 5 times. instead of a biscuit cutter (cuz i didnt have one) i cut them into squares with a sharp knife. it actually made them quite elegant and cute. i also used a silpat instead of parchment and there was no issue with the butter smoking 😉 This is a GREAT recipe! The first time i made biscuits they were horrible…..now i feel like a pro! haha

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