The best biscuits are fluffy and flaky. This simple method of layering dough can work with any biscuit recipe of your own to make sure yours are the flakiest.
Biscuit dough is easy to make and can be done with only a couple ingredients. Once you have your dough ready, this stacking method from the cookbook Sundays at Moosewood Restaurant will keep make sure they bake extra flaky:
After you have made your biscuit dough, gather it into a rough ball on your work surface. Using a sharp knife (or a bench scraper) cut the dough in half. Pile the sections on top of each other and gently press down to smoosh them together. Repeat three or four times, then proceed to roll the dough out to desired thickness (about ½-inch thick).
This forces the dough to layer on top of itself over and over, allowing airy pockets to be made. When you pull them out of the oven, the extra flakiness will be noticeable. To make sure your biscuits are fluffy enough, you can also make your dough with frozen, grated butter.
Sundays at Moosewood Restuarant | Amazon via The Kitchn
Photo by Dana Velden.