How to Make the Flakiest Biscuits Ever
Test cook Erin McMurrer unlocks the secrets to making Ultimate Flaky Buttermilk Biscuits at home.
Get the recipe for Flaky Buttermilk Biscuits:
Buy our winning rimmed baking sheet:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Tiny bit dark for my liking.
Crap looking biscuits.
243 layers
Could these be frozen once cut and then baked from frozen or thawed overnight and then baked from the fridge at breakfast time?
Making a double or triple batch for the freezer would be so convenient
This Southern lady is impressed with the New England lady's biscuits, because you know, we hold biscuit making as an art form down here.
For those who wonder…. FYI, American biscuits are NOT scones, although they are similar. Here are the differences:
Scones- crumblier texture (butter usually made finer in the dough)
Biscuits- lighter, flaky texture (fat in the dough left in larger pieces
Scones- contain sugar
Biscuits- no sugar
Scones- contain eggs
Biscuits- NEVER contain eggs
Scones- usually baked at 375 degrees
Biscuits- baked at 450 degrees
Scones- ALWAYS made with butter
Biscuits- can be made with lard, shortening, OR butter.
Yummy 😋
Should have a warning next to this recipe . . . These biscuits will ruin you for all other biscuits.
I CAN'T WAIT TO MAKE THESE OR AT LEAST TRY. THANK YOU!
I tried using a silicone mat to cut my butter in and subsequently fold into layers without using my hands or a bench scraper. It worked really well. Like using a shirt folding board.
these two are some of my favs….
"How many layers is that?"
"Two hundred forty-three, Bridget."
Hello Love the show and I am definitely going to try the recipe for the biscuits I am looking for a recipe for turkey for Thanksgiving dinner my Turkey comes out dry I would like to make a nice moist turkey thanks in advance and happy holidays to you all and your family blessings 😊
How can anyone wait 15 minutes to eat those delicious looking biscuits!!!?????
All the Recipe looks delicious an tasty………
verry good
Anyone ever make these and they don’t rise? I’ve made them half a dozen times and they were great. But last two times they just didn’t rise very well. Bad baking powder? I can’t think of what else would cause it when everything is the same process.
No sorry but they look burnt and extremely dry to me. Not my cup of tea.
Can these be frozen after forming … before baking. My small family of one can not finish off 9 biscuits! It’s just me, one person!
instead of cutting the strips off the edges, i would guess you could also cut laterally once or twice to help separate the layers
What a load of rubbish