How to Make the Flakiest Biscuits Ever

Worked for me.

With a healthy bit of skeptism I made these today. I am not lying when I say that they were fabulous. Mine came together very quickly and didn't look as dry or striated as the thumbnail photo. Definitely give it a try. Don't be put off by the method. I also used Walmart flour, King Arthur is too pricey for me, but I do concede it is the best. Erin is correct, you definitely do not need to eat these with any butter!!

Love everything y’all do, Ty for sharing your expertise and knowledge ❤

That tip for the scraps is AMAZING! That spiral treatment makes me think of Danish* pastry. Enriched dough with layers? You can do the cinnamon thing in this video, or you could do a snail pastry with whatever jam is in your fridge. Apricot or berry are certainly the favorites, but you can't go wrong. A little glaze out of the oven and a zig-zag of simple icing after they've cooled five minutes? No one's gonna believe they're home made. The Danes* are sneaky like that. They're credited with the pastries and also their shortbread cookies, and neither of those things are as hard to make as they seem. A very clever society.

*For the geeks: I'm aware it's not actually from Denmark.

Shes doing way to many steps it would have been done by now

I wish especially for baking items that grams were used instead of cups in teaspoons and tablespoons

Great recipe.

The rosettes are so smart

Better put some country gravy on those!!!

What do i think no one wants to take all that time and who has that muck time

That would make a good restaurant biscuit. Where people come from all around. You’d have to hire a biscuit man

What is the shelf life on these biscuits? I want to make them in the morning and take them to a late-afternoon event..

The square biscuits are the way I've always done it. No waste, no fuss. And I DEFINITELY spread much butter on them - because you NEED it!

These look like the best biscuits ever. Thanks for showing me how.

Someone tell ATK that people use metric measurements nowadays.

I rolled mine at 9" X 11" and they were ruined

Yummmmmmmmm

I wanted to see the pinwheels!

This "rough puff biscuit" was created by Brianna Holt, Tandem bakery portland me... atk always does this, rips off someone else's recipe and presents it as their own.... go to nytimes cooking for a better recipe... I will say this recipe works, it's just not as good as the original

OK. You sold me on the square shape. Done. I won't fib: I'd still put a pat of honey butter on it. Yep! Put a pat.

These are the perfect ratios, but you can get the exact same effect with a pastry cutter (instead of grating) and it's a lot less hassle. I've been making biscuits my whole life and decided to give this recipe a whirl. This is 100% the best biscuit recipe in the world, all 12 family at my breakfast kept raving about them (and they don't hold back criticism of food). :)

Great recipe!! With the expensive cost of King Arthur and all the other ingredients, these biscuits cost $10 to make!! $10 for biscuits!! Used all my store-brand ingredients and they turned out just fine.

Something is off on the instructions. Specifically, they say a 400 degree oven at 22-25 minutes.

Every biscuit recipe I’ve ever heard of usually requires an oven temp of 450-475 degrees.

I live at an elevation of around 850 ft. My oven is maybe 5 years old.

I had to cook these biscuits for 40 minutes in my 400 degree oven.

Does anyone have any ideas? Is it the recipe or my oven?

It’s like the croissant method

This technique works very well! Just made it, very well. My new go-to biscuit recipe!

I had a revelation making these biscuits. They turned out beautifully. Even though I used regular grocery store AP flour instead of that expensive flour. They still had flaky layers, but they also had a bit of fluffiness to them. None of this is my revelation though.
My revelation is this. These chefs get to cook in a fantasy environment. I took the butter out of a deep freezer so they were rock solid. But they did start to get soft and melt quite soon. I figured out why.
It's because I had ribs cooking in the oven. the ambient temperature in the kitchen was high. I suppose it was my fault for not making them in my special cooled biscuit making kitchen.
When you are baking or cooking a big dinner and you want buttermilk biscuits you have to make them when there are other things going on. I suppose I could have stopped at any time and put things back in the freezer taking 2 hours to make these biscuits, but I didn't want to do that. And we're updating our special cooled biscuit making kitchen.
I'm sorry. Like I said the biscuits turned out beautifully. But if things pop up while you are making something that you don't see happening to the chef you are watching it's because you are cooking in reality. Especially when it comes to these biscuits or needing things to be kept cold.

One word: Amazing!

If you don’t want your hands to touch it to warm it up why don’t you use two bench scrapers in Lou of left and right hand

that's more like building croissants

These people are useless

Tiny bit dark for my liking.

Crap looking biscuits.

243 layers

Could these be frozen once cut and then baked from frozen or thawed overnight and then baked from the fridge at breakfast time?
Making a double or triple batch for the freezer would be so convenient

This Southern lady is impressed with the New England lady's biscuits, because you know, we hold biscuit making as an art form down here.

For those who wonder.... FYI, American biscuits are NOT scones, although they are similar. Here are the differences:

Scones- crumblier texture (butter usually made finer in the dough)
Biscuits- lighter, flaky texture (fat in the dough left in larger pieces
Scones- contain sugar
Biscuits- no sugar
Scones- contain eggs
Biscuits- NEVER contain eggs
Scones- usually baked at 375 degrees
Biscuits- baked at 450 degrees
Scones- ALWAYS made with butter
Biscuits- can be made with lard, shortening, OR butter.

Yummy 😋

Should have a warning next to this recipe . . . These biscuits will ruin you for all other biscuits.

I CAN'T WAIT TO MAKE THESE OR AT LEAST TRY. THANK YOU!

I tried using a silicone mat to cut my butter in and subsequently fold into layers without using my hands or a bench scraper. It worked really well. Like using a shirt folding board.

these two are some of my favs....

"How many layers is that?"
"Two hundred forty-three, Bridget."

Hello Love the show and I am definitely going to try the recipe for the biscuits I am looking for a recipe for turkey for Thanksgiving dinner my Turkey comes out dry I would like to make a nice moist turkey thanks in advance and happy holidays to you all and your family blessings 😊

How can anyone wait 15 minutes to eat those delicious looking biscuits!!!?????

All the Recipe looks delicious an tasty.........

verry good

Anyone ever make these and they don’t rise? I’ve made them half a dozen times and they were great. But last two times they just didn’t rise very well. Bad baking powder? I can’t think of what else would cause it when everything is the same process.

No sorry but they look burnt and extremely dry to me. Not my cup of tea.

Can these be frozen after forming … before baking. My small family of one can not finish off 9 biscuits! It’s just me, one person!

instead of cutting the strips off the edges, i would guess you could also cut laterally once or twice to help separate the layers