I love making biscuits and the quest for a really light and flakey biscuit is like looking for the holy grail. It can be hard thing to achieve. But I recently spotted a biscuit recipe which was adapted from an old Betty Crocker recipe, so I knew there was some sort of history behind it.
The recipe seems pretty standard except for the addition of cream of tartar, which as an ingredient sits pretty much untouched in my cupboard. I was curious what this odd little addition could do to the biscuits. I pretty much stuck to the original ingredients, but I dropped out a teaspoon of sugar and added in some vinegar into my milk for a bit of tang. But when it came to the method of flattening out the dough, I remembered reading that folding and refolding the dough creates air pockets and fat pockets and that helps to create flakey biscuit layers. So I tried that approach – folded and refolded and refolded some more.
I’m not sure if it was the cream of tartar or the folding method, but these biscuits came out perfectly dreamy! See the flakey layers? The lightly golden and crispy outsides? The perfect tender crumb? Yup, these biscuits are pretty perfect and can be served with brunch alongside some poached eggs and jam and would also be a nice side to a soup or stew.
Once again – just a reminder that this blog is up for Best Canadian Blog at the 2011 Bloggies (a kinda super big deal) and I’d love your votes! Thank you!
the flakiest biscuit (aka biscuits supreme)
(adapted from the Ugly Green Chair)
2 c flour
4 t baking powder
1/2 t salt
1/2 t cream of tartar
1 t sugar
1/2 c cold butter, cut into pieces
2/3 c milk (I used almond milk + 1 t vinegar)
Preheat oven to 400F. In a large bowl, mix together the first 5 ingredients. Add in the cold butter and use your fingers to wear it down so the mixture looks like oats. Pour in the milk and stir around with a fork until the dough comes together. I found the dough to be a bit dry which worked out fine.
Turn out the dough onto a large cutting board and knead it into a ball. Flatten it into a rectangle shape and then fold it over into a square (2 folds). Flatten down again and keep folding a few more times. Shape into a rectangle 1/2″ thick and cut out biscuits into squares. I made tiny biscuits but you can cut them into how many you’d like.
Bake on a cookie sheet lined with silpat or parchment paper for 10 – 12 minutes or until slightly golden around the edges. If you make smaller biscuits, check on them sooner – within 8 minutes of baking.