Another important note: Get as many biscuits out of the dough as you possibly can without remolding the dough together. I only re-kneaded the dough together once to get the last few biscuits out I could. The more kneading you do at this point, the less flaky and good the biscuits would be. Just trust me.
I hope you enjoy! I like to make sausage biscuits in the mornings with these delights. Sometimes I'll eat one sausage biscuit, and one biscuit with jelly. But if I do that, I have to eat a smoothie for lunch to make myself feel better about my excess breakfast choices (worth it).
Flaky, high rising Biscuits
- In a large bowl, whisk the flour and sugar together.
- With a cheese grater, finely grate the butter into the flour mixture, whisking together after every half cup of butter is grated. Place bowl in the freezer when done grating and mixing. (The flour should be crumbly.)
- If baking immediately, pre-heat the oven to 450 degrees and measure out 1 1/2 cups of milk.
- Take flour mix out of the freezer and whisk a well into the center. Pour the milk slowly into the well, and mix until JUST combined.
- Spoon dough out onto a floured surface, sprinkle flour on top of dough, and pat down.
- Fold dough in half and turn. Fold again, turn. Do this 10 times, then roll out into an inch thickness with a rolling pin.
- Cut biscuits out and place them onto a non-stick cookie sheet. (Remember not to twist the cutter into the dough!)
- You can bake biscuits immediately for 10 - 12 minutes, or move onto the next step if freezing.
- Freeze biscuits on cookie sheet for an hour. Take out of freezer, bag, and refreeze.
- When you want to eat the biscuits, take out of freezer and put them onto a cookie sheet to sit while the oven warms up to 450 degrees. Bake for 10-12 minutes.
The Three Main Secrets for PERFECT Biscuits:
1. Use frozen, grated butter to mix thoroughly into the dough.
2. Fold the dough into itself TEN times. No more. No less.
3. Do NOT twist the biscuit cutter when cutting out the biscuits.