Border Butter Flake Biscuits

By jeenikeen

One of the keys to good, light, flaky biscuits is to not over-mix the dough, and to use plenty of butter, which melts and creates pockets in the dough, which become flaky layers.

Ingredients

• 2 sticks unsalted butter, cold
• 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
• 2 cups all-purpose flour, spooned into measuring cups
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 1/3 cup milk, cold

Preparation

Step 1

Preheat oven to 425°F.

Beat milk into eggs.

Quickly cut cold butter in small even cubes and combine with sugar, flour, baking powder and salt in a mixing bowl fitted with paddle attachment.

Mix on medium speed until mixture resembles coarse crumbs. Add egg-milk mixture at once and mix until dough just starts to form together. Do not over mix!

Remove from bowl and gently press dough together to make it better combined. Roll dough on a lightly floured surface about 1/2 inch thick. Using a biscuit cutter, cut very close together minimizing waste. Place on a parchment lined or buttered cookie sheet.

Bake until pale golden, about 12 to 14 minutes, baking time will depend on thickness of biscuits.