Flakey Buttery Biscuits

Who doesn’t love flakey, buttery, melt-in-your-mouth biscuits with dinner? Who doesn’t love them for breakfast or lunch for that matter? Pass the jam please! If that’s you, then strap on your apron (there’s lots of flour, you’ll be glad you did) and grab your pastry cutter. And as a bonus, they are so easy it is a great  beginner recipe for kids.

Serves: one dozen biscuits


large mixing bowl

pastry cutter

rolling pin

parchment paper: 23 x 33 centimeters, 9 x 13 inches


16 oz glass liquid measuring container

Circle cookie cutter / biscuit cutter

large baking sheet

non stick baking mat


4 oz (1/2 cup) plain Greek yogurt, 5-7% milkfat

4 ounces (1/2 cup) full cream (whole) milk

10 ounces (2 cups) all purpose flour, sifted, plus more for dusting

1 TBSP baking powder

1/4 tsp baking soda

1 1/2 fine salt

8-9 TBSP unsalted butter, cold

For the Biscuits:

In the glass measuring container stir together the Greek yogurt and full cream milk until combined. Set aside to form buttermilk.

Preheat the oven to 175 Celsius or 350 Fahrenheit. Prep your baking sheet with the baking mat. Set aside.

In the mixing bowl, sift flour. Then sift in baking powder and baking soda. Add salt. Gently mix together to evenly spread ingredients. With a tablespoon measuring spoon scoop 8 tablespoons of butter and plop in to the flour so they are not touching. Give the bowl a toss to cover the butter scoops with flour. Using your pastry cutter cut in to the mixture until the butter and dry ingredients combine and form very small balls. The mixture should resemble meal. If it is too dry, add another tablespoon of butter and mix. Using the spatula, form a canyon in the center of the mixture. Slowly pour in the buttermilk and stir together just until combined with the spatula. 

Lay out the parchment paper and dust with flour. Place the biscuit dough on to the parchment paper. Dust the dough lightly with more flour. Using the edges of the parchment paper fold over the dough back and forth until it no longer sticks to the parchment. Keep dusting with flour until this consistency is achieved. 

Flour the rolling pin and form the dough in to a  square. Roll until about 1.5 centimeters or 1/2 inch thick. Using the edges of the parchment paper, fold the dough over itself in to thirds. then fold together over itself in to thirds until it is a small square. Using your flour-dusted rolling pin, roll the dough again into a square that is 1.5 centimeters or 1/2 inch thick. Repeat the folding process. Do this at least 3 times. For more layers and increased flakiness in the biscuits repeat up to 6 times. 

Once you have reached the number of folds you desire, dust the rolling pin and roll the dough out to 2 centimeters or 3/4 inch thick. Dust your circle cutter in flour. Cut biscuits out leaving as little dough scraps as possible. Place cut dough on the baking sheet and arrange in 3×4 rows, leaving space in between as they will expand during baking. With the scraps, mold together, roll and cut again until all the dough is used. With the left over dough, roll in to a ball and bake. It is the perfect tast-tester hot out of the oven. Compliments to the chef!

Bake at 175 Celsius, 350 Fahrenheit for 15 minutes or until light golden brown and fluffy.

Remove from oven and serve hot with honey or jam or maybe even some gravy and let them melt in your mouth. 



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