Secrets to the perfectly flaky biscuit revealed!
The elusive biscuit. How I have longed to find thee. To perfect your tender crumbs and flaky layers. As I cry over my lumpy, dry rocks, I would weep in frustration. But no longer! I have discovered the secret to the perfect, flaky, DELICIOUS biscuit and it’s super duper easy. You only need one secret weapon. Cold butter and a cheese grater. Not kidding folks.
I’ll give you a moment to remove that look from your face. Just stick with me!
The problem with most biscuits is over-mixing. The key to flaky, tender biscuits is keeping the fat, separate from the flour, creating layers. Layers equal yumminess. How to get those layers? The minute you add the liquids, they activate the gluten in your flour. The more gluten, the tougher the biscuits. The more you mix the more gluten you get. You see where we are going with this?
So how to get the ingredients to stick together without mixing? Here is where the magic happens.
Combine your dry ingredients, get your milk ready and then take your handy dandy cheese grater and grate your cold butter into the bowl. This is the fastest and easiest way to get your butter incorporated into your dry ingredients without warming things up and getting things too mixed. Toss the mixture so that all your butter is coated with flour. Make a well in the middle of the mixture and pour in your milk.
Now repeat after me, make a claw with your hand, stick it right down in the middle of this concoction and make like a mixer and stir. The idea is to get things to stick together but not blend. You should have something that looks like this when you’re done. Lumpy. Do not be tempted to keep mixing or you’ll end up with rocks. Dump the lumpy mess onto a floured counter top and roll out to 1/2″. Fold in half and roll out to a 1/2″ again. Repeat and roll three times. This creates our flaky layers. Again, do not be tempted to keep rolling. Three times is plenty.
Take your biscuit cutter and press straight down. Do not twist. Twisting seals your layers together and that’s not what we want here. We want those flaky layers to grow when they bake! Straight down and straight back up again. Place on a baking sheet with an egg wash at 400 degrees and bake for about 25 minutes or until the tops and bottoms of the biscuits are nicely brown. Top with some melted butter, jam, honey or just stuff it down your throat the second it is cool enough to handle like I do. No judgment.
- 20 oz all-purpose flour
- 2 Tbsp sugar
- 2 Tbsp baking powder
- 2 tsp salt
- 6 oz cold butter
- 12 oz cold milk
- Pre-heat oven to 400 degrees. Combine dry ingredients in a bowl.
- Grate butter into the dry ingredients. Toss the butter and dry ingredients until the butter is coated.
- Make a well in the dry ingredients. Add in your cold milk.
- Make a "claw hand" with your fingers and loosely combine the dry with the wet with your hand until the mixture just begins to stick together. DO NOT OVER MIX or you'll get hard rocks instead of biscuits.
- Dump the mixture onto a floured surface and push together into a mound.
- Roll out to 1/2". Fold in half and roll out again. Repeat rolling and folding for a total of 3 times. This creates the flaky layers in our biscuits that we want!
- Cut biscuits out with a round cutter by pressing down and straight up. Do not twist or you will seal your layers together. Finish with an egg wash and bake in the oven for about 20 minutes or until the top of the biscuits are golden brown.
Easy chicken pot pie with biscuit topping
Oh the chicken pot pie! How I love thee! Not that frozen rubber kind but the buttery, flaky, savory comfort food that takes hours and hours to prepare by a person much more skilled than I. That doesn’t stop me from the cravings though! I need my pot pie!
Here is my cheater recipe that satisfies my craving for delicious chicken pot pie without the hours of prep and swearing. The ingredients are a mix of fresh and pre-made. Did you know frozen peas are delicious? Frozen veggies are packaged at the peak of deliciousness so as long as you aren’t making a salad, you’ve got some pretty tasty veggies on your hands. Throw in some butter, pre-cooked chicken, and cream of chicken and you’re already half way there.
This tasty dish is best topped with a freshly made tender biscuit. You can find the recipe HERE. Just add in some fresh rosemary to the biscuits to add that extra little sumthin’ sumthin’ to impress your friends and taste buds. The flaky biscuit on top gives the same wonderful texture that a pie crust does for a tradition pot pie but without the extra work.
- Rotisserie chicken or pre-cooked chicken
- 1 stalk celery
- 2 carrots
- 1 bag frozen peas and carrots
- 1/2 yellow onion
- 1 clove garlic (optional)
- 3 tablespoons butter
- 3 tablespoons AP flour
- 3 cups water
- 10 oz cream of chicken with herbs (or something similar)
- 1 tablespoon thyme
- Salt and Pepper to taste
- Parsley to garnish (optional)
- Biscuit Topping
- See "Perfect Tender Biscuits" recipe
- Begin by chopping your onions, carrots and celery into small cubes that are all about the same size.
- Heat your butter in a medium sauce pan until bubbly.
- Add your chopped veggies and stir. Let cook for a few minutes until your onions turn clear and everything smells amazing. Chop your garlic and add to cooked veggies and let cook just until fragrant.
- Sprinkle your flour over the cooked veggies and give it a stir. Let cook for a minute or so to get the flour taste out. Add in your water 1/2 cup at a time. The mixture will thicken as it heats. Stir until lumps disappear with each addition of water. Add thyme.
- Let come to a boil and let cook for a minute. Add in your cream of chicken and stir until smooth. Add in your frozen veggies and pre-cooked chicken. Heat through until simmering once more.
- Make sure you taste your soup as you cook and add in salt and pepper as needed to bring out the flavor. No one likes bland soup!
- Top with a big fat flaky biscuit! You can make your own using my Perfect Tender Biscuit Recipe. For this recipe, I like to add a little chopped rosemary to my biscuits for added flavor. YUM!
Easy breakfast for two that looks like you spent all morning preparing it
Breakfast is a magical time of the day, when you have time. That’s the problem. Usually breakfast consists of grabbing a bagel or a cup of coffee as your rush out the door because you’re already 10 minutes late. What about those days when you want to make a delicious breakfast but you’re not exactly equipped to whip up anything to fancy? Fake it!
Here is an easy breakfast I prepare for guests all the time. The ingredients are easy to keep on hand so you can use them whenever you want without fear of them spoiling, its SUPER fast to prepare and makes my guests feel oh-so-spoiled.
“oh hey guys, breakfast is ready downstairs whenever you’re ready, just something simple I whipped up… no big deal”.
Commence applause, show appropriate amounts of humbleness whilst basking in breakfast champion glory.
Ingredients to keep on hand
I use just regular old frozen hashbrowns. I like the square kind but you can use shredded too if that’s your thang. I also like to keep turkey kielbasa on hand. I divide it up into 4 portions and individually freeze them so I have pre-cut sausage ready to go whenever I need it. Eggs are always in the house so that’s no big deal. The other nice thing to have is some fresh parsley or scallions (those green onions) because green garnish always makes things look amazing. Fresh fruit is a great finish as well.
Easy Breakfast Scramble for Two
- 1-2 cups frozen hashbrowns
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- Turkey kielbasa or other sausage you prefer
- 2 eggs
- 1 tablespoon water or milk
- Salt and Pepper to taste
- Garnish such as parsley or green onions (optional)
- Fresh fruit garnish (optional)
- Heat a medium skillet to HIGH until a little water dropped into the pan sizzles. This is how you know your pan is ready to go. Add in your oil.
- Place your fresh or frozen sausage in the pan and let it cook for a few minutes until you start to get some browning and crisping around the edges.
- Place your frozen hashbrowns in the pan with your butter. Stir it all around a bit and then cover with a lid. DO NOT STIR. Don't do it. Don't be tempted. Just let it sit for a good 3-4 minutes on medium heat. The butter is going to do it's thing and get all brown and crispy on the bottom. The lid keeps the heat in and cooks the potatoes. After about 4 minutes, give the potatoes a stir to crisp the other side. Recover for another 3-4 minutes. Taste test a piece of potato to make sure it's warmed through.
- Place your two eggs in a bowl with about a tablespoon of water or milk. Whip up with a small whisk or fork. The more bubbles you get in there, the fluffier your eggs will be. Add some salt and pepper to taste. I threw in some chopped parsley for color but you could use green onions or anything you prefer like bell peppers, mushrooms or cheese.
- Pour your egg mixture over the hashbrowns and let cook for about 30 seconds, then remove the pan from the heat. We don't want to brown the eggs and the heat from the pan will be enough to finish these eggs off. Let them cook for a few more seconds, give it a little turn to make sure all the eggs are cooked but don't over cook.
- Taste your mixture and add more salt and pepper if you prefer.
- Divide up and garnish with parsley and fresh fruit if you prefer and accept accolades :)