Foolproof Flaky Biscuits

I'd always been hesitant about making biscuits from scratch... until I saw a great tip on TV: use grated frozen butter!

There's always butter in my freezer (I stock up whenever it's on sale), so I immediately tried this out that day, and haven't looked back since. I find this method easier than cutting cold butter into the flour.

The the ice cold shreds of butter create flat steam pockets in the dough as it bakes, and this is what forms the defined, flaky layers.

These biscuits are practically as simple as whipping up a batch of Bisquick, but you control the ingredients. :o)

*Another benefit: I don't have a large-sized food processor, so using the grated butter has also made it easier to make batches of pie crust dough*

I like to cut the biscuits into squares or strips as I find it a bit more convenient. I can just use a sharp knife instead of a biscuit cutter, and I also don't have to worry about re-rolling scraps (which can end up making the biscuits tougher).

Also, the key with these (as with any biscuits, really) is to keep them cold so you don't loose the butter pockets. If you feel the dough has gotten too warm from you handling it, wrap it tightly in plastic and set it in the freezer for a few minutes to chill out...

Foolproof Flaky Biscuits

10-12 biscuits

2 cups all-purpose flour

1 tablespoon baking powder`

1 teaspoon salt

1 stick (4 oz) frozen unsalted butter

1 scant cup of cold milk

melted butter or olive oil

coarse salt and black pepper

Preheat the oven to 400 degrees F.

In a large bowl, whisk the flour, salt, and baking powder together. Then, grate the frozen butter directly into the bowl and whisk to combine.

Slowly pour in the milk (you might not need all of it) and turn the mixture with your hand until it just comes together. Knead it lightly, just 2 or 3 times. The dough shouldn't be sticky or wet.

Pat or roll the dough into a rectangle shape, about 1/2 inch high. Then, using a sharp knife, cut the dough into rough squares and place on an ungreased baking sheet. (If your dough feels sticky, pat it out on a floured surface)

Brush the tops of the biscuits with the melted butter or oil, then lightly sprinkle them with fresh black pepper and salt.

Bake them in the oven until risen and the tops are lightly browned, around 10-15 minutes.

If you like a fluffier biscuit, pat the dough out to 1-inch thickness and cut into wedges instead.

Hope you like them! :o)
Enjoy!