Amish Biscuits
This Amish Biscuit recipe comes together in less than 30 minutes. I'll teach you how to make flaky layers in biscuits. I have three secrets for fluffy biscuits with flaky layers: buttermilk, lots of cold butter, and the "folding technique". This recipe really does make the best biscuits!
Servings: 14
Calories: 315kcal
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/4 cups cake flour
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter (very cold)
- 2 cups buttermilk
- 1/2 cup all-purpose flour (for dusting the pastry mat & dusting while rolling)
- 2 tablespoons unsalted butter (melted)
Instructions
- Preheat the oven to 475º Fahrenheit.
- Stir together the dry ingredients together in a large bowl. Cut in the butter until the mixture is crumbly. If you feel the flour with your hands, you should feel the butter chunks in it. That's the texture you want so don't over mix it at this point. 2 1/4 cups all-purpose flour, 2 1/4 cups cake flour, 1 1/2 teaspoons salt, 1 1/2 tablespoons baking powder, 1 teaspoon baking soda, 1 cup unsalted butter
- Add the buttermilk and mix just until combined. The dough will be slightly sticky. 2 cups buttermilk
- Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 1/2 inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly. 1/2 cup all-purpose flour
- After 6 folds, gently pat the dough into a rectangle that is about 1 inch thick. Use a sharp circle biscuit cutter and press down through the dough, then lift up. Alternatively, you can cut squares with a sharp knife. Do not twist the cookie cutter (or knife) or shuffle it around. Just push down, then pull straight up.
- Place biscuits on a silicone baking mat. Brush the tops of the biscuits with melted butter. 2 tablespoons unsalted butter
- Bake for 5 minutes, then reduce the heat to 425º Fahrenheit (without opening the oven) and bake for an additional 8-10 minutes.
- Allow the biscuits to sit for 2-3 minutes before serving. Serve warm.
Video
Notes
- I recommend store-bought buttermilk for best results. In a pinch, make your own: mix 1 tablespoon vinegar with enough milk to make 1 cup. Let sit for 5 minutes. Using half & half or whole milk makes a thick, rich homemade buttermilk—closer to store-bought.
- Store biscuits in an airtight container at room temperature. Biscuits will last for 1-2 days at room temperature.
Nutrition
Calories: 315kcal | Carbohydrates: 36g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 367mg | Potassium: 227mg | Fiber: 1g | Sugar: 2g | Vitamin A: 512IU | Calcium: 106mg | Iron: 1mg