Flaky Folded Biscuits Recipe (2024)

Or you could take the frozen butter and coat it with the flour mixture and then start grating. This is how America's Test Kitchen does with their stick of butter before grating.

Keep the wrapper on the butter, and then it won't slip or melt while grating!

You can chill the grater and the plate you grate onto. You can take breaks to chill the bitte, plate, and grater. I’ve been grating butter for short doughs for years and it’s a game changer.

How do you prevent the frozen butter from defrosting and melting in your hands while grating, Also do you have any advise on how to maintain a firm grip on a stick of butter while grating. I keep butter in the freezer. Take it out, sprinkle it with a bit of flour so it won't stick to the knife and slice in half length wise, do the same with those two sticks. Keeping the sticks together turn them sideways and begin cutting small pieces. Quicker, and much easier cleanup than grating.

My pie dough trick works well here. Make tiny cubes of butter as Misery Ozarks suggests, but from fridge temperature butter. Using frozen butter may result in unnecessary injuries. After cutting, I put them on a small saucer and then into the freezer for a quick chill. Works every time. (I DID grow up in biscuit country!)

I have found that with biscuit recipes you can reduce the butter by half with no significant difference in taste and texture. You can even go down to just 1/4 (i.e. just use half a stick) and still get perfectly good biscuits.

Has anyone tried using the grating disc of the food processor after chilling the disc in the freezer? It grates the butter so fast, there is no time for it to warm up.

Why not just use regular yogurt rather than adding liquid milk BACK to Greek yogurt (strained)? Less expensive, less waste, less whey dumped into the environment.

This technique deserves a video, please!

As a professional baker who always works in grams, I use 140 g per cup of all purpose flour. It has always worked for me in my baking recipes when I see a recipe calling for flour measurements by the cup.

Made these thoday, with ingredients and directions except one. I grated the frozen butter into the pre-weighed flour using the grater disk on the processor. Took 10 seconds and stayed cold.Verdict; they rose amazingly and were very fluffy. The taste, sadly, had the flat one-note of all-butter biscuits. You need the leaf-lard! They had nowhere near the flavor I get with my usual buttermilk or kefir, plus yogurt or sour cream.Sorry: fail for me. Going back to lard/butter and my dairy.

Reply to Lives in the Misery Ozarks Before freezing, grip the unwrapped butter as you would when you will be grating it, leaving the impressions the of your fingertips. Then, using a sheet of paper towels folded several times to hold the butter while grating will provide both a firm clean grip, insulation from the heat of your finger tips and protection from the grating surface.

Can you freeze these biscuits once they’re made and before baking? I love to be able to take a couple at a time out of the freezer to bake.

Grate idea!

Absolutely. No need to defrost. Preheat oven, then bake while still frozen and brush with melted butter or my fav: heavy cream. Just add about 5 minutes to the bake time.

I had some sour cream I wanted to use up so subbed it in for the yogurt (same quantity) and YUM

After twenty minutes they came out a little dry and over-browned. I thought when adding the liquid that it was a bit dry too. I’d add another quarter cup of milk and try baking for 18-19 minutes instead of 20. Good flavor and overall consistency.

I have to admit I gave up on grating the butter and chopped it coarsely with a sharp knife. The results were great but before making again I’ll get the right size grater. Mine was too fine.

Just made these today to complement the very first strawberries of the very short season! Perfection!

The taste and texture is great! I used a keto wheat flour which required a little more liquid. Fortunately, having grown up in the South, I know what consistency the dough should have by touch. My only challenges were that the tops browned too much for my visual taste and they didn’t rise much. (I may have worked the dough too much. Biscuit dough can be finicky). Also, I baked them on a pizza stone. The taste, however, was so close to the buttermilk biscuits I grew up eating. A win from me!

I cannot visualize the initial folding (into an envelope shape). Is each corner folded into the center? That would make sense.

Plenty of people don’t have an appropriate kitchen scale so if you need 5 oz. of butter then buy a pound of butter with 4 quarters. One stick is 4 oz. and 2 tbs. = 1 oz. The stick of butter conveniently has markings in 1 tbs. increments. Just use a knife to mark 2 tbs. and grate that much of the 2nd stick. If the object is to keep the butter from melting then why toss with your fingers?- plenty of body heat there. I have also seen recipes calling for the bowl and dry ingredients to be chilled.

Veganized these and they were great. Block baking marge, soy milk, any kind of alt yoghurt. Grating was tedious but the results were worth it.

This is hands down the best biscuit recipe I've tried. The biscuits were light, tender, flaky, and buttery -- exactly what you want a biscuit to be! I used a low protein flour (White Lily) instead of all-purpose, same amount by weight. Since I don't use the flour often, I store it in the freezer. It was cold when I measured it, then after adding the other dry ingredients, I stuck the bowl in the fridge while I grated the butter.

Made the biscuits this morning. Easy. I added a whole stick of grated butter into the flour, salt, baking soda mix. Used my hand thoroughly incorporating the cold butter throughout. Took my time as I reminisced how my Mama took her time. Could have used just a bit more salt. I also plan to fold the dough one-more-time to add extra flakiness, although biscuits made today were flaky. Also, as some others, I cut the dough into 8 not-too-even squares. Four squares = extremely humongous biscuits.

These biscuits touched a nerve deep inside me. I found the grating grating, but once the little butter worms were hand-tossed in flour, I understood what magic was afoot. These biscuits made two hungry snobs dance and sing. Have run away from home to make biscuits. Or perhaps become a biscuit.

for the grating, use your food processor with its largest grating disk - toss in a little flour as you start the spinning so that the butter doesn't stick to the sides - then push the stick of butter in - it happens so fast it doesn't have time to start melting. Our favorite biscuits now.

Grate a cold stick of butter onto a sheet of waxed paper, then place the shavings in the freezer.

I have had good results with buttermilk and one stick of grated butter (which is 113 grams). Not having to fiddle the scale while grating helps.

Love to add fillings during the rolling stage and sometimes this means they need a few more minutes in the oven