Layered Biscuits Recipes

LAYERED BISCUITS

Steps:

• Preheat oven to 500 degrees. In a small bowl, combine the cinnamon and sugar, and stir until well mixed; set aside. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Add butter, and use a pastry blender or two knives to cut the butter into the flour mixture until it is the size of peas. Add buttermilk, and mix with a spoon just until it forms a sticky dough.
• Transfer to a lightly floured work surface, and bring dough together. Roll dough into an 8-by-11-by-3/4-inch rectangle, and sprinkle 1/2 tablespoon cinnamon sugar in the center section of the rectangle. Use a bench scraper or a spatula to lift the ends, folding the rectangle like a letter into thirds toward the center. Before folding the second end over, sprinkle another 1/2 tablespoon cinnamon sugar onto the opposite flap. Fold the second flap over. Give the dough a quarter turn, and repeat the rolling, sprinkling, and folding. Transfer dough to a parchment-lined baking sheet, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
• Remove from refrigerator, and return to work surface. Roll to a 1/2-inch-thick rectangle, and repeat sprinkling and folding method as in step 2 (when rolling out the second time, do not fold). Cut out with a 2 1/4-inch round biscuit or cookie cutter, and transfer to a baking sheet.
• Sprinkle tops with remaining cinnamon sugar, and place in 500 degree oven for 4 minutes. Reduce heat to 375 degrees. Continue baking until biscuits begin to brown all over, 20 to 25 minutes. Remove from oven; cool on a wire rack. Serve warm.

EASY TO MAKE LAYERED SOUTHERN BISCUITS

Steps:

• Place the butter in freezer for 10-15 minutes.
• Preheat oven to 450°F.
• In a large bowl, add flour, baking powder, and salt, mix well.
• Using a box grater, grate the hardened butter then add to flour mixture, mixing through. (By grating the butter, this eliminates the cutting the butter into the flour step).
• Add in the buttermilk and stir until the dough is moistened. Fold-out dough onto a lightly floured parchment sheet. Roll or with flour-dusted hands, pat dough out into a rectangle. Cut dough into thirds, then stack the dough to form 3 layers. Roll or pat out again and repeat the same process 2 more times.
• Roll or pat dough out again until about 3/4 inch thick and either cut into rectangles or using a 2 1/2 - 3 inch circle cutter, gently cut out biscuits. DO NOT TWIST cutter, simply press down firmly. ( You can gather scraps and roll out again to cut remaining biscuits, but they will not be as "perfect" as the first batch).
• Place the biscuit dough onto a parchment-lined baking sheet. For soft sides, place biscuits with sides touching, or for crispier edges place 1 - 2 inches apart.
• Bake in the preheated 450°F oven for 10 - 15 minutes, or until golden.
• Best served same days as baked.

FLAKY LAYER BISCUITS

Steps:

• Preheat oven to 400.
• Sift together dry ingredients into a large bowl.
• Grate butter into dry ingredients and combine in 2 or 3 batches.
• Add buttermilk and mix until mixture is all crumbles. Hand knead/fold until all remaining dry ingredients are combined into a single ball.
• Turn out dough ball onto a floured surface and roll out into a rectangle approximately 1/2" thick. Fold thirds , rotate 1/4 turn and repeat until dough has been rolled and folded 5 - 7 times. Roll out final time 1/2" and cut biscuits.
• Place on baking tray (optionally, brush top of biscuits with melted butter) and put in oven for 15 - 18 minutes until golden brown on top.

EXTRA-FLAKY SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450° (500° if using a convection oven).
• Line a large baking sheet with parchment paper.
• In bowl, combine flour, cream of tartar, baking soda and salt.
• Cut cold butter or shortening into dry ingredients with a pastry blender.
• (Mixture will resemble coarse crumbs, with no large chunks of butter.) If butter gets very soft at this point, refrigerate mixture for 20 minutes.
• Add 1 3/4 cups buttermilk, stirring just to moisten all ingredients.
• Dough should be soft and moist; add remaining 1/4 cup as needed.
• Turn dough out onto lightly floured work surface and knead gently about 10 times, or just untl dough holds together.
• Roll or pat dough into a 14-by-10-inch rectangle.
• With short side nearest you, spread top two-thirds of dough with 3 tablespoons soft butter, leaving bottom third, closest to you, unbuttered.
• Fold dough into thirds (like you would fold a letter) by pulling bottom third up over center and then pulling top third over middle.
• Turn dough so short side faces you.
• Pat into a 9-by-12-inch rectangle.
• In same manner, spread again with 3 tablespoons soft butter and fold letter style.
• Turn once more in the same manner.
• Pat into a 9-by-12-inch rectangle; spread with remaining 3 tablespoons soft butter and fold up.
• Work quickly and gently so as not to overwork dough.
• Pat dough into rectangle 3/4-inch thick on floured surface.
• Cut into squares with a sharp chef's knife.
• Place on pan, 1 inch apart.
• Lightly brush tops with melted butter.
• Bake in center of hot oven about 20 minutes (about 12 minutes in convection), until golden brown and firm.
• Serve hot, warm or room temperature.