The Two Simple Keys To Light, Airy, Perfectly Flaky Biscuits
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.
2. Next, add ice-cold buttermilk, and gently mix it in with a spatula. Like so.
3. The Second Big Key To Success: Fold it up into thirds like a letter. Do that three times.
Boom! They'll come out of the oven beautiful golden brown and flaky, flaky, flaky.
Watch Chef John's flawless flaky biscuit makin' technique.