FLAKY LAYERS BISCUITS RECIPES RECIPES

Steps:

• Preheat the oven to 425ºF. Line a baking sheet with parchment paper. In a large bowl, combine the 2 3/4 cups flour, sugar, salt, baking powder, and baking soda. Use a pastry cutter or the backs of two forks to cut in the butter until it is evenly dispersed, with pea-size clumps throughout. Gently stir in the buttermilk until a scrappy dough forms.
• Sprinkle the 2 tablespoons flour over a clean work surface and dump the crumbly dough. Gently and quickly work the dough together and pat it out to a 1-inch-thick rectangle. Cut the dough into three equal-size rectangles and stack them on top of one another. Gently press or roll it out again to a 1-inch-thick rectangle. Repeat the cutting and stacking process two more times (this process laminates the dough, making those delicious flaky layers), and then roll it out to 3/4-inch thick. Use a 2 1/4-inch round biscuit cutter to portion out rounds of dough. Flour the cutter well and press down straight, being careful not to twist the cutter at all. Reflour and continue cutting out until all the dough has been used.
• Place the biscuits about 1/4 inch apart on the baking sheet. Brush with a bit of the melted butter and bake for about 20 minutes, or until the biscuits have risen and the tops are golden. Allow them to cool slightly before serving.

Steps:

• In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
• Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.