Published May 1, 1993.
Our goal in developing our biscuit recipe was twofold: to identify the distinct differences between fluffy biscuits and flaky biscuits and to understand how specific ingredients, mixing technique, dough shaping, and baking combine to create a perfect fluffy or flaky biscuit. For our flaky biscuit recipe, we found that a combination of solid butter, melted butter, and vegetable shortening gave us both flakes and flavor. Folding the rolled dough a few times before cutting produced extra-flaky biscuits.
After stirring in the milk, this dough should feel very soft and moist, but you should be able to hold it briefly between lightly floured hands without its sticking. If it turns out wet and sticky, return it to the bowl and sprinkle it with 2 to 4 tablespoons additional flour (of any kind) on all sides, gently patting in the flour with your palm. Let the dough rest another half-minute before removing it to your work surface. It is best to discard the dough that is left over from the second cutting, as biscuits made with thrice-recycled dough tend to be tough and flat. These biscuits are best served at once, though leftovers may be wrapped and refrigerated for a day, then reheated for a few minutes in a 350° oven.
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