By Carl Hanson

Anyone can bake a biscuit as hard as a scone.

But for light and airy biscuits with the perfect flakiness, you need to know a couple things.

Fortunately, Chef John's here for some simple schoolin'. Here he is working up his 5-star Buttermilk Biscuits.

The First Big Key To Success: Use ice-cold butter.

Cut the butter into chunks and freeze it, so it's c-c-cold.

1. Cut the butter into the flour, working it into small crumbles.

Chef John cuts in the butter.

Chef John's Buttermilk Biscuits

2. Next, add ice-cold buttermilk, and gently mix it in with a spatula. Like so.

Chef John works in the buttermilk.

3. The Second Big Key To Success: Fold it up into thirds like a letter. Do that three times.

Chef John forms the dough.

Boom! They'll come out of the oven beautiful golden brown and flaky, flaky, flaky.

Watch Chef John's flawless flaky biscuit makin' technique.


Follow Me to More Articles & Tips


Advertisement