Incredibly Flaky Biscuits are the real deal. The biggest challenge we have is not making them every night!
The soft, flaky layers of these irresistible biscuits will have you grabbing for two or three at a time. It’s probably a good idea to make a double batch because the leftovers make fantastic egg and ham sandwiches in the morning.
Great news though, these biscuits are quick and easy to make. My husband loves biscuits so much he will eat half the batch at one sitting with almost an entire jar of homemade berry jam. Not fair huh? It’s a good thing I made jam earlier this week.
I suppose every family has a favorite jam or jelly. Ours just happens to be Marionberry. I have been using Sure-Jell, the pink box, for so many years I’ve lost count. We grow our own Marionberries so that works out perfectly. I really enjoy making things with the fruit we grow.
Dairy-free and vegan versions are no problem:
- Replace milk with any dairy-free substitute like oat, almond, coconut, soy, or cashew milk.
- Butter substitutes that are corn and soy-free if needed. I used Earth Balance Sticks.
For weight watcher points count 3 points each if you make 16 biscuits, or 6 points if you make 8 biscuits
To Make Incredibly Flaky Biscuits You Will Need:
- All-purpose flour
- Baking powder ~ corn-free if needed
- Salted butter or a dairy-free substitute
- Milk or a milk substitute for dairy-free
My Best Tip For Flaky Biscuits:
Be very careful to NOT overwork the dough because that is how biscuits become tough.
Incredibly Flaky Biscuits
- 2 cups all-purpose flour
- 1 tbsp. baking powder ~corn-free if needed.
- 1/2 cup cold salted butter or Earth Balance Sticks for dairy-free.
- 2/3 cup milk or milk substitute for dairy-free.
- Preheat oven to 450
- In a medium-size, bowl add flour, baking powder, and butter. Using a pastry cutter, work through the butter and flour until the mixture is crumbly.
- Stir in milk slowly, moving the flour mixture around as you pour so it is evenly moistened. Stir a little until it all sticks together. With a little bit of flour on hands knead a couple of times to form a ball.
- Be very careful not to overwork the dough, this is how biscuits become tough. We want nice flaky biscuits.
- On a lightly floured surface pat dough with hands until about 1/2″ thick.
- Cut into 16 small biscuits or 8 larger biscuits. I make 8 biscuits using this recipe.
- Place on an ungreased baking sheet.
- Bake for 8-12 minutes depending on the size of biscuits and oven. Watch carefully after 8 minutes.
- Cover with a clean towel to keep warm until ready to serve.