Foolproof Flaky Biscuits

One of my husband’s favorite breakfasts is biscuits and gravy.  I don’t make it very often because I haven’t had the best luck and getting a tall, flaky biscuit worth making again and again.   I have since learned the secret to flaky biscuits doesn’t necessarily lie in the recipe alone, but that the technique also helps get you those amazing, buttery layers!  It really is foolproof! 

I’m talking crisp exterior, peel apart layers, and a tender center!  Did I mention these are oh so buttery?! Swoon!   Slather on some apple butter, jelly or jam, butter and honey, whatever your pleasure, and enjoy these biscuits ASAP! 

Let me show you how to get the foolproof flaky layers…   First off, it’s really important to have COLD butter when you make biscuits (or pie crust) because when the butter melts, it creates pockets of air to help make those flaky layers.  Also, don’t crumble them all away.  Pea size butter pieces are ideal. 

Ingredients

• 2 cups all-purpose flour
• 1 Tbsp sugar
• 1 Tbsp baking powder
• 1 tsp salt
• 1/2 cup butter, cold, cut into Tablespoons
• 3/4 cup buttermilk, cold (or milk plus 1 tsp of lemon juice; allow to sit for 5 minutes before using)
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Instructions

1. In a large bowl, mix the flour, sugar, baking powder, and salt.
2. Cut in the butter with a pastry blender until pea size pieces.
3. Add the cold buttermilk all at once and form into a ball.
4. ......................................

for full instruction please see : www.dessertnowdinnerlater.com

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