Flaky Buttermilk Biscuits with Parmesan

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Appears in Cook's Illustrated March/April 2006

How do you get tender, flaky biscuits with truly distinctive layers? It's a pressing issue.

SERVES Makes 12 biscuits

TIME 1½ hours

Flaky Buttermilk Biscuits with Parmesan

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 ...

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