Flakiest Biscuits By Angie Thomas
Summary: Biscuits are the quintessential comfort food, but perfecting them requires a blend of culinary skill and quality ingredients. With Angie Thomas’ recipe for the flakiest biscuits, you can expect restaurant-quality texture right in your own kitchen. By incorporating simple techniques like folding the dough and using cold ingredients, you achieve a layered, buttery snack that’s perfect for any time of the day. These biscuits aren’t just tender—they’re an opportunity to transform any meal into an unforgettable experience. Serve them hot from the oven or keep them for afternoon tea; either way, they pair beautifully with a variety of toppings from savory to sweet. Plus, their golden-brown crust and soft, fluffy interior make them an irresistible choice for breakfast sandwiches or an accompaniment to soups and stews. Mastering this biscuit recipe means you’ve got the secret to homemade roasted turkey dinners or hearty brunches, where they are bound to be the star attraction. Not only will they impress your guests, but they’ll also become a cherished family tradition passed down through generations.
Category: Baked Goods
Cuisine: American
Servings: 8 Servings
Duration: 25 minutes
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, diced
- 3/4 cup milk
Instructions:
- Preheat oven to 450°F (230°C).
- In a large bowl, whisk together flour, baking powder and salt.
- Add diced cold butter to the flour mixture, and cut it in until the mix resembles coarse crumbs.
- Pour in milk and stir just until dough comes together.
- Turn dough out onto a floured surface, gently pat it down, then fold it onto itself several times for layering.
- Roll dough to about 1/2-inch thickness and cut with a floured biscuit cutter.
- Place biscuits on a baking sheet and bake for 12-15 minutes, until risen and golden.
Nutrition Facts:
- Sugar:
- Fiber:
- Calories: 210
- Carbohydrates:
- Protein: 4g
- Fat: 11g
