Overhead view of a sliced biscuit on a red plate and a wooden table. There is red jelly and butter on the biscuit slice.
Ultimate Flaky Biscuits

Ultimate Flaky Biscuits

Recipe by King Arthur Test Kitchen
Not Yet Reviewed

As delicious as they are impressive, these towering biscuits consist of layer upon layer of flaky, buttery dough. While there are endless ways to make biscuits, our flaky biscuit recipe leans on a few smart techniques to guarantee maximum height and layers.  First, the butter (salted, for extra flavor) is shaved on the slicer side of a box grater, resulting in long, thin sheets that contribute to lots of layers. Next, a combination of sour cream and ice water hydrates the dough; sour cream adds tang and tenderness, while ice water allows just enough gluten to form so that the biscuits can maintain their shape and structure. Finally, the dough is rolled thin, quartered, and stacked, creating even more layers and flakes. Pair these beautiful biscuits with jam or breakfast sandwich fixings, though they’re so good on their own that you may never make it that far.

Prep
30 mins
Bake
23 to 28 mins
Total
3 hrs
Yield
8 tall 2" biscuits
Side view of a tall ultimate flaky biscuit that clearly shows horizontal layers in the biscuit, a perfect golden baked exterior, and a bit of salt on top. - select to zoom
Side view of a tall ultimate flaky biscuit that clearly shows horizontal layers in the biscuit, a perfect golden baked exterior, and a bit of salt on top. - select to zoom
A tray of tall flaky biscuits, a plate with a single rectangular biscuit, a bowl of butter, and another red plate with a sliced biscuit that has jelly and butter on it. - select to zoom
Overhead view of a sliced biscuit on a red plate and a wooden table. There red jelly and butter on the biscuit slice. - select to zoom
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Instructions

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  1. To make the biscuits: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large, shallow bowl, whisk the flour and sugar to combine. Place the butter in the bowl and toss it so that all sides are coated in flour. Using the slicer side of a box grater, shave the butter directly into the flour mixture. The butter should fall in long, thin strands; as you near the end, expect some shorter and smaller pieces — that's OK. Gently toss the butter pieces to coat in flour. 

    A hand holding bits of cold butter within a dough mix to highlight the thing shaved pieces of butter in a flaky biscuit recipe.

  2. Transfer the bowl to the refrigerator, uncovered, until thoroughly chilled, 10 to 15 minutes. Meanwhile, line a baking sheet with parchment and gather your tools: You’ll need a flexible spatula, bowl scraper, rolling pin, bench knife or sharp knife, and pastry brush. 

  3. Form a well in the center of the bowl and add the sour cream and ice water. Starting with a flexible spatula then transitioning to your hands or a bowl scraper, incorporate the liquids into the dry ingredients using a smashing and pressing motion until a shaggy, crumbly dough forms (it will be dry, like pie dough). The point of this motion is to incorporate the butter in flat sheets rather than breaking it up into lots of little pieces. If there are dry bits at the bottom of the bowl that won’t adhere to the mass, add additional ice water, 1/2 teaspoon at a time, until it comes together. (Try to resist adding more than 2 teaspoons total of additional ice water.)

    Stirring biscuit dough with a spatula in a bowl.

  4. Press the mixture together into the bottom of the bowl, then use a bowl scraper to fold one half of the dough up and over the other. Gently pat the mixture back down into the bottom of the bowl. This folding process will bring the dough together into one cohesive mass. 

    Using a bowl scraper to pull bits of dough mix from the insides of a bowl.

  5. Repeat this folding process three or four more times, until the dough is a homogenous mass with lots of butter visible. 

  6. Transfer the dough to a lightly floured work surface and use your hands and the bowl scraper to pat it into a rough rectangle about 1 1/2" thick (with dimensions of about 4" x 7").  

  7. Use a lightly floured rolling pin to roll the dough into a 1/2"-thick rectangle (with dimensions about 8" x 10"), applying flour to the work surface and the dough as necessary to prevent sticking. It’s OK if the dough is still a little crumbly and dry as you roll it out — collect any errant bits and press them back into the sides and surface of the dough.

    Two hands holding either side of a long rolling pin to press and roll biscuit dough on a marbled countertop.

  8. Brush the surface of the dough lightly with ice water. Use a bench knife or sharp knife to cut the dough into quarters, then stack these quarters on top of each other, aligning the cut edges when possible; place final piece of dough with the water-brushed side facing down. You should now have a stack of dough about 2" tall. 

    Layering cut pieces of biscuit dough.

  9. Using the rolling pin and your hands, pat and press the dough down to about 1 1/4" thick (aim for a rectangle about 4 1/2" x 8"). As you work, flip the dough over once or twice to ensure it’s being evenly compressed.

    Hands pressing layers of biscuit dough together, seen from above.

  10. With a sharp knife, trim the sides of the rectangle to make neat edges while cutting off as little dough as possible to limit scraps. Set the scraps aside. 

  11. Cut the dough rectangle once in half lengthwise and then into four pieces crosswise to make eight biscuits, then transfer them to the prepared baking sheet with the smoothest side of each biscuit facing up. Bring the scraps together, moistening with ice water as needed, and form into one or two 1 1/4"-thick “bonus” biscuits and place on the baking sheet.

    Looking down on 8 cut and trimmed raw biscuits, trimmed and ready to be baked.

  12. Transfer the baking sheet to the freezer for 1 to 2 hours, until frozen. (At this point, biscuits can be transferred to a freezer-safe bag and frozen for up to 3 months; bake directly from frozen.)

    A baking sheet lined with parchment paper holding nine biscuits arranged with plenty of space.

  13. When ready to bake, preheat the oven to 425°F with a rack in the upper third. (Your goal is for the biscuits to bake in the top third of the oven, not too close to the top, so set the oven rack accordingly.) 

  14. To make the topping: In a small bowl, combine the sour cream and water. 

  15. Nest the baking sheet with the biscuits onto another baking sheet; this will prevent the bottoms from becoming too brown during baking. Generously brush the biscuits with the sour cream mixture; then go back and give each biscuit a second coat. Sprinkle with flaky salt and coarse sparkling sugar, if desired. 

  16. Bake for 23 to 28 minutes, until the biscuits are well browned on both the bottoms and tops, with no wet or damp dough visible through the layers. Gauge their doneness based on color and extend the baking time, tenting with foil, as needed.  

  17. Let the biscuits cool for about 10 minutes on the baking sheet, then serve warm. 

  18. Storage information: Biscuits are best enjoyed the same day they’re made. To reheat biscuits later in the day or the day after, wrap in aluminum foil and then heat in a 350°F oven until warmed through, about 10 minutes. 

Tips from our Bakers

  • To use Buttermilk Biscuit Flour Blend, substitute 4 1/4 cups (468g) Biscuit Flour Blend in place of the self-rising flour. Prepare and bake as directed. 

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