Buttery Flakey Biscuits
SODIUM COUNT: 12 mg per biscuit; 180 mg in the entire recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 15 1x
Ingredients
- 1 1/8 cup milk ((1 cup plus 2 Tablespoons))
- 4 tsp white vinegar
- 3 ½ cups all purpose flour*
- 2 Tbsp sodium-free baking powder
- 1 cup cold unsalted butter ((cut into ½” cubes))
- 2 Tbsp melted unsalted butter ((for brushing on top))
Instructions
- Preheat oven to 450°F.
- Combine the milk and vinegar in a measuring cup and set aside.
- Sift the flour and baking powder into a medium bowl.** Add the cold, cubed butter to the flour. Using a pastry cutter, cut the butter into the flour until the mixture resembles course crumbs. (You can also cut the butter in using a food processor if you prefer.) I keep my hands out of the mixture as much as possible to keep the butter cold (that’s what makes those beautiful layers!).
- Make a well in the flour mixture and pour in the milk mixture. Stir until it just comes together; do not over-mix.
- Press the dough into a ball and place on a floured surface. Roll out into a rectangle, to about ¼” thickness. Fold the dough into thirds by folding the left side into the center and the right side over the top (see photos). Rotate dough, re-flour the surface if necessary, and roll the dough into rectangle, again to about ¼” thickness. Fold into thirds again. Repeat this process another 2-3 times.
- When you are ready to cut your biscuits, roll the dough to ½” thickness. The biscuits should double in height in the oven. Using a sharp biscuit cutter, cut the biscuits, being sure not to twist the cutter.** Place the cut biscuits onto a large baking sheet lined with parchment paper.*** Brush the tops of the biscuits with the melted butter.
- Bake the biscuits in the preheated oven for 15-20 minutes or until they are browned on top. Serve warm.
Notes
NUTRITIONAL INFORMATION – Yield: 15 servings (biscuits)
Sodium: 12.0 mg, Calories: 236.1, Total Fat: 14.3 g, Saturated Fat: 8.9 g, Cholesterol: 37.4 mg, Carbohydrates: 23.2 g, Fiber: 0.8 g, Sugar: 0.1 g, Protein: 3.8 g.
*These will also work great with cake flour. If you do use cake flour, you will need a bit more (perhaps 4 cups total).
**You can re-roll your dough scraps to make more biscuits. You may lose some of the layering from the biscuits in the second roll, but they will still be yummy.
***I used a very light colored pan lined with parchment paper to keep the bottoms from burning. The parchment paper was not necessary using a very light colored pan (like an AirBake pan), but if you use a darker-bottomed pan, you will want to use parchment paper or a silicon mat to prevent the bottoms from getting too dark.
Find it online: https://www.sodiumoptional.com/buttery-flakey-biscuits/