Flaky Buttermilk Biscuits with Parmesan

Published March 1, 2006.

Why this recipe works:

When testing buttermilk biscuit recipes, we found that flaky butter equals flaky biscuits. To get "flaky" butter, we abandoned the food processor and worked thin slices into the flour by hand. Next, we rolled and folded the dough to flatten the butter into thin sheets sandwiched between… read more

When testing buttermilk biscuit recipes, we found that flaky butter equals flaky biscuits. To get "flaky" butter, we abandoned the food processor and worked thin slices into the flour by hand. Next, we rolled and folded the dough to flatten the butter into thin sheets sandwiched between equally thin layers of flour. In the oven, the butter melted and steam filled the thin spaces left behind, creating the flaky layers that we desired for our flaky buttermilk biscuit recipe.

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Makes 12 biscuits

The dough is a bit sticky when it comes together and during the first set of turns. Set aside a small bowl with about 1 cup of extra flour for dusting the work surface, dough, and rolling pin to prevent sticking. (Use this same flour for lightly coating the stick of butter before slicing it.) Be careful not to incorporate large pockets of dry flour into the dough when folding it over. When cutting the biscuits, be sure to press down with firm, even pressure and avoid twisting the cutter. The recipe can be made ahead through step 2, transferred to a zipper-lock freezer bag, and frozen for several weeks. Allow the mixture to sit at room temperature for 15 minutes before adding the buttermilk and proceeding.

Ingredients

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