Taller, Flakier Biscuits Than Ever Before

Summary by Krater

Martin and Tucker demonstrate how to make flaky, tender biscuits using self-rising flour, cold grated butter, sour cream, and ice water, culminating in golden-brown layers.

From the video

Answers: How do I make flaky biscuits from scratch?

• Biscuit making techniques
• Grated butter in pastry
• Self-rising flour biscuits
• Laminated biscuit dough
• Baking flaky biscuits

Ingredients

• 4 cups (452 g) King Arthur unbleached self-rising flour
• 2 tablespoons (25 g) granulated sugar
• 12 tablespoons (170 g) salted butter, cold
• 1/2 cup (113 g) ice water
• 1/2 cup (113 g) sour cream
• flaky sea salt
• fried egg
• bacon
• mango chutney

What it concludes

• Using self-rising flour makes biscuit making easier and provides a tender result.
• Grating cold butter into flour using a box grater is an effective way to get thin, long butter pieces for flakey biscuits.
• Keeping ingredients cold and avoiding dough overworking prevents gluten development and toughness.
• Rolling the dough to specific dimensions and stacking the layers creates laminated, flaky biscuit layers.
• Brushing the top of the biscuits with a sour cream and water mixture creates a shiny, well-colored crust while avoiding the sides to protect the layering.