How to Make Flaky Biscuits, step by step with photos, & Sour Cream Cheddar Beer Biscuits
Biscuits, the glorious tender flaky beast that they are become the subject of massive levels of debate for something with so few ingredients. Ask a Southern grandma what she thinks and she’ll tell you you’re doing it wrong, no matter what you’re doing. Everyone has an opinion and everyone has a recipe. Lard, butter, oil, buttermilk, beer, water, White Lily flour, whole wheat flour, the ingredients vary from recipe to recipe, but one technique always gives me those gorgeous flaky layers that rival that anxiety provoking poppin’ fresh tube of my youth. This brilliant idea came from the geniuses at America’s Test Kitchen, and no offense to your grandma, but these guys know their shit.
Dough on a lightly floured surface. Try to work with the dough as little as possible or it becomes tough.
Roll out into a rectangle about 3/4 inch thick. Again, use as few strokes as possible.
Here’s where the magic begins. Fold it into thirds, like a brochure or a letter about to go into an envelope.
Roll back into a rectangle, using as few strokes as possible.
Repeat the magic. Fold into thirds again.
Roll it out again, then turn it over so that the “seam” side is down. You can also turn it over before rolling it out.
Using a 3 inch biscuit cutter, cut out rounds. DO NOT TWIST. You’ll want to,that sucker is begging for a good turn, but resist the urge. Twisting the biscuit cutter will seal the layers and prevent the biscuit from rising as much as it should.
Now you’re ready to bake according to recipe directions. If you’re following my recipe, that’s some melted butter, coarse salt and enjoying the “leftover” beer that didn’t make it into the biscuit dough. You poor thing.