For the flakiest biscuits, ensure all ingredients are as cold as possible. You can even chill the flour and bowl beforehand. Do not overmix the dough! Overmixing develops the gluten in the flour, resulting in tough biscuits. Gently combine the wet and dry ingredients until just moistened. When cutting out the biscuits, press straight down with the cutter instead of twisting. Twisting seals the edges and prevents the biscuits from rising fully. For extra golden tops, brush the biscuits with melted butter or milk before baking.
Light and Flaky Biscuits
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING14 People
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VIEWS6
Elevate your table with these ethereal biscuits, boasting a delicate crumb and irresistible flakiness. A symphony of textures and subtle sweetness, they are the ultimate accompaniment to hearty soups, savory stews, or simply enjoyed with a dollop of your favorite jam.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol15 mg
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Fiber1 g
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Protein4 g
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Saturated Fat2 g
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Sodium407 mg
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Sugar3 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 450°F (230°C). (5 minutes)
02
StepIn a small bowl, whisk together the chilled milk and lightly beaten egg until just combined. Set aside. (2 minutes)
03
StepIn a large mixing bowl, whisk together the flour, sugar, baking powder, cream of tartar, and salt. (3 minutes)
04
StepAdd the very cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter remaining. (8 minutes)
05
StepGently pour the milk-egg mixture into the flour mixture. Stir with a fork just until the dough comes together. Be careful not to overmix; a few streaks of flour are perfectly fine. (3 minutes)
06
StepLightly flour a clean work surface. Turn the dough out onto the floured surface. Gently knead the dough 5 to 7 times, just enough to bring it together. (5 minutes)
07
StepRoll the dough out to a 1 1/2-inch thickness. Use a 2 1/2-inch biscuit cutter (or a sharp knife) to cut out 14 biscuits. Place the biscuits onto an ungreased baking sheet. (7 minutes)
08
StepBake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and have risen nicely. (15 minutes)
09
StepLet the biscuits cool slightly on the baking sheet before serving. (5 minutes)
RECIPE REVIEWS
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Rogers Jacobi
Jul 2, 2025Easy to follow recipe and delicious results. Will definitely make again.
Meghan Walsh
Jul 2, 2025These are the best biscuits I've ever made! So light and airy.
Rodolfo Willms
Jul 1, 2025I added a little honey to the dough for a touch of sweetness. Yum!
Nora Padberg
Jul 1, 2025I've tried many biscuit recipes, and this one is a keeper.
Millie Tillman
Jul 1, 2025The folding technique really makes a difference. They were so flaky!
Jordi Rogahn
Jul 1, 2025Freezes well! I made a big batch and froze the unbaked biscuits.
Samanta Stamm
Jul 1, 2025My family loved these biscuits with our soup. Thank you!
Russel Olson
Jun 30, 2025These biscuits were a hit at our brunch. Everyone wanted the recipe!