How to Make Flaky Biscuits

When you are doing your folds and cuts it looks like sometimes you do a quarter turn before cutting out. Does it matter if you cut across the fold or with it?

Grate that very very cold butter!!!!!! Much much much better results!!!!

i usually go 50 50 with butter and lard. the lard makes it extra flaky and adds a bit of extra flavour to the biscuits

I absolutely love these. I don't make them that thick of course. And I make them up and keep in the freezer. They are great to pull out at the last minute (15 min) to add to a meal.

Dont forget to Put ur hand in the freezer for at least 30 mins prior to baking :P

I really appreciate how you always give the weight and measurements for the ingredients- makes it so convenient either way you want to do it.
Your scone recipe is the best- so I knew you would have a good biscuit recipe. ❤

A good biscuit is a good biscuit, no matter the shape :)

❤ They're biscuit slinkies! Thank you for keeping that in the video! I've been having a rough time with baking and that cheered me up!

Every time I search a recipe you are the first channel to pop up 😆

Hello! I have made these biscuits several times and the flavor of them are great but I need help with the temp and cook time. I live in high elevation, close to 7,000 ft., and I have increased time and temp but they are coming out a little dry. Do you have any tips or tricks for cooking at higher elevations, should I add more butter?

6:39 The sound of him rapidly patting/smacking the dough was hilarious for some reason !! 😂🤣😁

Oven temp would be nice.

can i put them in the fridge overnight??

I love how you didn’t edit when it went slightly awry, that someone as good as you doesn’t get perfect results every time - I blame the coffee

List of Ingredients:

480g AP Flour
226g Cold Butter
320 mL Butter Milk (he just says milk 😅)
1 TBSp Baking Powder
2 TSp Salt
2 TBSp Granulated White Sugar

At least he is truthful. He is my teacher. Because of him I was first time able to make perfect choc chip cookies.

I tried this recipe because another recipe I used didn’t quite work out. I felt pretty confident these would come out perfect, but they ended up still very crumbly. I tried to make sure the milk and butter were kept cold, and I tried to be gentle with the dough when doing the folds and presses. They tasted great, but not sure what I could have done wrong.

I prefer to grate frozen butter...the less you use your hands the better so butter doesn't get soft. dont over mix

What off make my own butter

I found my oven isnt right

I don’t know how to use my scale

square

i used 400f for 15 minutes and leave them in the oven just for 1 minute after its done heating for 15 minute

I like my biscuits round and I don't want them particularly flaky. Biscuits are neither pie crust nor puff pastry. They are simply short bread. I don't do the folding and stacking. I roll them out and cut them. Temp: at 425 F you bake them a little longer, at 450 F they take about 10 minutes.

Riquísimos tus biskets ,mejor que todos lo que e hecho,la verdad sabor delicioso ,claro use mantequilla Gloria

❤ it. Thank I rather square

Those definitely look closer to 2" high Lol

I eat any biscuit no matter the shape or those you pulled out. I enjoy your videos very much. Thank you. Is your book on Amazon?

Way too many layers! My Mother Made the very best Buttermilk Biscuits I have ever tasted simply by rolling her biscuits by hands delicious buttery soft melt in your mouth biscuits layers by rolling!

Step 1.... Use self-rising flour . All-purpose flour is not the same thing... It's not equivalent regardless of baking powder.

Step 2.... Use buttermilk and your choice of shortening. Butter here makes a really buttery biscuit.... That you want to put butter on anyway so that's actually too much butter. If your biscuit is yellow you got too much butter. 😂

Seriously... A quarter pound (1 stick) of butter for 2 cups of flour.... That makes only six biscuits... Is too goddamn much butter... And then you're going to put butter on it as well when you eat it😂... That is a massive amount of butter per biscuit.

Lard is best. Crisco is artery clogging

Step 3.... Bake 500-525F

The rest is noise

" make sure the oven has reached 425°F before adding the biscuits" this is noted on his actual recipe online. Which is flooded with ads.

John Canell, can you recommend a good butter, cause ya right, you defintely need quality buitter if you want that warn and flaky taste. I love bisquits -- not the store brand -- I've never made them on my own -- but now I defnately wanna make em and you made it so easy for me.

The best part of your video, and of course every part is great, but what I love most, is all that I am learning from you and the easy and wonderful way you explain things, amazing, thank you!

Pro Tip: Instead of cutting and pebbling the butter, grate it frozen with a cheese grater!!

I freeze my butter and use a course cheese grater into the flower

I made your flaky biscuits with jovial EINKORN all-purpose flour!! I just kept adding shaved frozen butter folding it over rolling it down.!! it looks like I’ve got like 100 beautiful layers!! you don’t get that with einkorn!! my mama did this when she was alive. I can’t thank you enough for this recipe.!!!

My husband loves biscuits with jam. I learned not to handle the dough too much.

Followed the recipe and instruction to the letter and they were well done on the outside but raw in the centre. Any advice? would like them to turn out like your's.

Thank you

My
Father made these biscuits many moons ago.

These are really the best biscuits!

Great video. Usually we place the biscuits closer to each other so they use each other to prop themselves up while cooking. But you're right, they're still going to be yummy. Slather butter on it, a sprinkle of salt ~ Yumm ~ Awesome layers !

🤣🤣🤣❤your honesty. I thought that would happen when you cut them. But i had trust to be open minded.

I always cut square biscuits.