Crusty Biscuits

Crusty Biscuits

Serve these crusty biscuits steaming hot, straight from the oven. If you are looking for an extra piece of heaven, break open those lovely layers and slather them with honey, jam, jelly, or butter. We love them as part of an extra hearty breakfast with thick, flavorful gravy ladled over the top. Once you have these, you will never order biscuits at a restaurant again.

  • CRUSTY BISCUITS
  • Servings: 8
  • Time: 0hr 30mins
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  Place oven rack just below center; start preheating to 450°F “Convection” (verify with an oven thermometer). Ovens often run hot or cold or preheat slowly.
  • 12 ½ ounces all-purpose flour, bleached
  • 2 tablespoons corn starch
  • 2 tablespoons granulated sugar
  • 4 teaspoons double acting baking powder, sifted
  • ½ teaspoon cream of tartar
  • ½ teaspoon fine sea salt
Meanwhile, in a 3-quart bowl, whisk all together. Weighing produces consistent results. Bleached flour is low in gluten, and adding corn starch dilutes gluten proteins, which all promotes a tender crumb. Cream of tartar promotes a white, fluffy crumb. Sifting eliminates distasteful clumps.
  • ½ cup cold butter or butter flavored shortening
Add to dry ingredients; cut in with a pastry blender (or two butter knives) until all pieces are pea-sized or smaller. Fat pieces interrupt gluten development in bread.
  • 1 cold large egg
  • ½ cup cold whole milk
  • ½ cup cold plain whole milk yogurt
In a 1-quart measuring cup, whisk all together until loose and frothy (20-30 seconds). Drizzle evenly over flour mixture, cutting in with a fork just until no dry areas remain. Switch to hands to gently fold (flatten with a palm, fold a side over, rotate a quarter turn; repeat) 5-10 times to form a neat ball. Do not over mix. Yogurt mixed with milk mimics buttermilk. Cold ingredients preserve fat pieces, which will create a delightfully flaky crumb during baking. Overmixing develops gluten, undesirably toughening the dough.
  • 2 tablespoons all-purpose flour, bleached
Evenly dust workspace. Turn dough out on top, pat into a 9-inch round; flip dusted side up. Deeply fold in the right and left sides to form 3 layers; deeply fold in top and bottom until completely overlapped. Flip smooth side up. Folding creates a grand total of 27 layers (3x3x3). Flour helps separate layers.
  Pat dough back into a 9-inch round (about 1 inch thick). With a bench scraper or chef’s knife, cut 8 equal “pizza” wedges (cut round in half, each half into 2 wedges, each wedge into 2). A starting thickness of 1-inch produces biscuits with attractive height. Cutting into triangles is more efficient than using a biscuit cutter and eliminates reworking scraps.
  • Parchment paper (optional)
Space biscuits an inch apart on a half sheet pan, points facing inward. Bake until golden brown (10-12 minutes); serve warm. These reheat well in the microwave. Pan spacing allows for heat circulation and proper rising.
Facing points inward protects tips from over-browning.
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