Auntie KK’s Buttery Flaky Biscuits

Auntie KK’s Buttery Flaky Biscuits

From Cans to Cast Iron: My Journey to Perfect Biscuits

When I first started baking biscuits, it wasn’t a process filled with tradition or precision. I relied on canned biscuits –quick, convenient, and foolproof. But as my love for baking grew, I knew I wanted more than just opening a can.

My first step into making biscuits from scratch was with baking mixes like Bisquick and Pioneer Brand. They felt like the perfect bridge between store-bought and homemade, but I soon realized there was still so much to learn. My grandmother gave me a piece of advice that forever changed my baking: bring the dough together by hand, even when using mixes. This simple tip helped me understand what the texture of the dough should feel like and taught me how to avoid overworking it, which is key to tender biscuits.

As I practiced and honed my technique, I wanted to elevate my biscuits further. That’s when I made the decision to step away from baking mixes entirely. I started using individual ingredients, combining flour and butter myself to create the flakiest biscuits possible. This was a game-changer.

Gradually, I refined my ingredients. I switched to high butterfat butter, such as Plugrà, or high-quality options like Kerrygold. I also began using organic milk and King Arthur Flour to ensure every ingredient was the best I could find. These upgrades made all the difference, transforming my biscuits into something truly special. It was then that my family started asking for biscuits at every gathering. Auntie KK’s biscuits became a staple, and I was happy to oblige.

As word spread, I began bringing smaller versions of my biscuits to church for the break between meetings. To my surprise, they were such a hit that I was asked to come in early and bake them fresh. It’s a joy to share something I’ve worked so hard to perfect with the people around me.

What started as canned biscuits has turned into a beloved tradition, rooted in family advice and a love for quality. My journey from canned to scratch has been a rewarding one, and I’m thrilled to share the story—and the biscuits—with others.

Auntie KK’s biscuits

Check the recipe notes for modifications on making this into a buttermilk biscuit.

Ingredients

  • 1 tablespoon of rendered bacon fat

  • 480 g of King Arthur all-purpose flour, see note

  • 1 tablespoon baking powder

  • 1 tablespoon salt

  • 2 sticks (1/2 lb) unsalted butter, frozen

  • 1 1/2 cups whole milk, chilled, see note

Directions

  • Put your cast iron pan and preheat your oven to 425°F (220°C).
  • Meanwhile, in a large bowl, whisk together the flour, baking powder, and salt until well combined.
  • Take the frozen butter sticks, one at a time, from the freezer and add it to the bowl of whisked flour mixture, turning the butter over in the flour so it is completely coated, then tap off the excess. Now the cold butter is less likely to stick to your hands as you work. Using the large holes of a box grater, grate the butter directly into the flour, tossing the shredded butter with the flour as you go to keep everything evenly distributed and prevent clumping. Once all the butter is grated into the flour, make sure the butter pieces are completely coated in flour by giving it a few final tosses. Next, with your fingertips, lightly rub the butter into the flour using quick, gentle motions. This ensures the butter is evenly incorporated without melting. If you notice the butter starting to soften, pause and place the bowl in the refrigerator for a few minutes to keep everything cold and workable.
  • Make a well in the center of the dry ingredients and pour in the chilled milk. Gently stir with a fork or spatula until just combined. Do not overmix; the dough should be slightly sticky and shaggy.
  • Place the dough on a lightly floured surface and gently pat it into a rectangle about 1/2 inch thick. Fold the dough over itself, then carefully press it out again. Repeat this folding and patting process two more times. After the final fold, pat the dough 3/4 inch thick. If the dough starts to feel too warm during this process, place it in the freezer briefly to keep it cold. Keeping the butter cold is essential for creating flaky biscuits.
  • Take a quick break and check that the oven and skillet are preheated. If so, put a tablespoon of bacon fat in the skillet and return to the oven to heat while rolling out the biscuits.
  • Using a floured biscuit cutter or the rim of a glass, cut out biscuits. Gather the scraps, gently re-pat, and cut out additional biscuits.
  • Carefully remove the hot skillet from the oven and place biscuits in skillet with sides touching or almost touching. Bake the biscuits in the preheated oven for 18 minutes, or until they are golden brown on top.

Notes

  • You can easily make this a buttermilk biscuit. When you add the baking powder also add 1 teaspoon of baking soda for a full recipe, or a half teaspoon for a half recipe of biscuits. No baking soda is needed if you are not using buttermilk.
  • I always use King Arthur AP flour. 1 cup equals 120 grams per their website.
Animation of KK's biscuit making
Auntie KK’s Perfectly Buttery Flaky Biscuits: A Handcrafted Family Recipe



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