Mile High Flaky Biscuit Minis
Layers of flaky pastry made with a combination of buttermilk, butter and salt, result in absolute biscuit perfection. These are the best biscuits and are simply delicious eaten fresh from the oven!
- Prep Time: 35 minutes
- Cook Time: 15
- Total Time: 50 minutes
- Yield: 12 biscuits 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
2 1/3 cups all-purpose flour
1 teaspoon table salt
1 tablespoon granulated sugar
1 tablespoon + 3/4 teaspoon baking powder
8 tablespoons unsalted butter
1 whole egg
1 cup cold buttermilk
1-2 tablespoons ice water
1 tablespoon Maldon Sea Salt Flakes
Instructions
- Begin by slicing off 1/2 tablespoon of butter off of the stick and place the reamining 7.5 tablespoons of the butter stick in the freezer.
- Using the reserved butter, lightly grease a baking sheet.
- To a medium bowl, add the flour, salt, sugar and baking powder. Whisk the dry ingredients together.
- To a small glass measuring cup, crack one egg and add enough buttermilk to equal 3/4 cup. Whisk to combine.
- Remove the stick of butter from the freezer. Unwrap and toss the stick of butter into the bowl of dry ingredients to coat. Now using a cheese grater, grate the butter into the flour mixture. Using a fork, toss the grated butter and the flour together until the butter is well coated in flour.
- Next, pour in the buttermilk mixture into the flour mixture and combine with a fork. Do not over mix. The dough will not be cohesive at this point and look really crumbly. Add in add in 1-2 tablespoon of ice water and using a spatula press it into the mixture to help to hydrate the dough.
- Lightly flour the counter and dump the mixture onto the counter, using floured hands, press the dough to shape a 7 inch square. (The bench scraper is the best tool to help press and push the dough on the sides to form the square).
- Using a lightly floured rolling pin, roll the square out to a 9 x 12 inch rectangle (the dough should be about 1/3 inch thick).
- Using a bench scraper, lift the dough, fold in the short ends to the middle, layering one on top of the other to look like a 9x 5 inch business letter.
- Repeat steps 8 and 9 one more time. The finished ‘business letter’ dough should be about 1 inch thick.
- Using a lightly floured bench scraper, a knife or a cookie cutter of choice, cut the biscuits into 2×2 inch squares (be careful not to squish the dough too much as you’re cutting). If using a cookie cutter you can lightly press the scraps of dough back together to reform the dough and cut a few more biscuits.
- Place on the greased tray very close together. Place the tray in the freezer for 15 minutes.
- Preheat the oven to 425°.
- Remove from the tray of biscuits from the freezer, brush the tops with the remaining buttermilk and sprinkle with salt flakes.
- Bake 12-15 minutes, rotate the tray halfway through the baking time. Bake until the biscuits have puffed up and the tops are golden brown.
- Serve warm and enjoy!
Notes
•I use King Arther All Purpose Flour for this recipe. The type of flour you use makes a difference, as the protein content affects the gluten and structure of a baked goods and breads.
Find it online: https://cookwhatmatters.com/mile-high-flaky-biscuit-minis/