How do I make a classic American biscuit that is tall and flaky, not flat and dense?

Question

How do I make a classic American biscuit that is tall and flaky? Learn the secrets to handling the dough gently to create distinct layers.

Answer 1

To achieve tall, flaky American biscuits, use cold ingredients, avoid overmixing, and cut the butter into pea-sized pieces. Proper layering during folding also contributes to the desired height and flakiness.

Detailed Explanation:

Making tall, flaky biscuits is a science, but it's easily mastered with a few key techniques. Here's a step-by-step guide:

1. Use Cold Ingredients: This is crucial. Cold butter, cold milk (or buttermilk), and even cold flour help prevent the butter from melting into the flour before baking. Melted butter results in flat, dense biscuits. Place your butter in the freezer for 10-15 minutes before starting, and chill your milk.

2. Measure Accurately: Use a kitchen scale for the most accurate measurements, especially for flour. Too much flour will result in dry, dense biscuits.

3. Cut in the Butter: Use a pastry blender or your fingertips to cut the cold butter into the flour mixture. The goal is to create pea-sized pieces of butter coated in flour. These butter pieces will create steam during baking, resulting in flaky layers.

4. Add Liquid Gradually: Slowly add the cold milk (or buttermilk) to the flour and butter mixture, mixing gently until just combined. Do not overmix! The dough should be shaggy and slightly sticky.

5. Turn Out and Fold: Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Fold the dough in thirds, like a letter. This creates layers. Repeat this folding process 3-4 times. This layering is what gives the biscuits their height and flakiness.

6. Cut Out Biscuits: Gently pat the dough to about 3/4 inch thickness. Use a sharp biscuit cutter to cut out the biscuits. Avoid twisting the cutter, as this seals the edges and prevents them from rising fully. A straight up-and-down cut is best.

7. Bake: Place the biscuits on a baking sheet lined with parchment paper. For soft-sided biscuits, place them close together. For crispier sides, space them apart. Bake in a preheated oven at a high temperature (usually around 425°F or 220°C) until golden brown, typically 12-15 minutes.

Pro Tip:

Don't throw away the dough scraps! Gently press them together, pat them out, and cut out more biscuits. These 'recycled' biscuits might not be as perfectly shaped, but they'll still be delicious. Just be aware that they may not rise as high as the first batch due to the extra handling.