How to Make the Flakiest Biscuits Ever 

Recipe is behind paywall. Here is list of ingredients: 3 cups King Arthur All Purpose flour (for higher protein content) • 2 Tbsp granulated sugar • 4 tsp baking powder • ½ tsp baking soda • 1 ½ tsp salt • 2 sticks unsalted butter (1 cup), frozen and grated except last Tbsp of each stick which is set aside • 1 ¼ cup buttermilk Five triple folds. Chill for half an hour. Bake at 400°F for 20-25 minutes rotating half way through.

3 cups All-Purpose Flour 2 Tbsp Sugar 4 Tsps Baking Powder 1/2 tsp Baking Soda 1 1/2 tsp Table Salt 2 sticks of unsalted butter 1 1/4 cups of cold buttermilk. Coat frozen butter sticks in flour and grate all but I tablespoon of each stick. Save remaining 2 tablespoons for later. Add grated butter to the flour mixture. Gently coat grated butter with the flour by tossing it through your fingers.. do not work butter into the flour yet. Add buttermilk to mixture and stir only until just combined. Will still be very shaggy. Tip the mixture onto a floured surface and form gently (by touching it as little as possible with your hands to avoid overly warming it) into a rectangle. Roll the dough into a 9x12in rectangle and fold like a business letter. Turn the folded rectangle with the short side toward you and repeat this four more times (5 rolls and folds total). Make sure finished rectangle is a half inch thick when finished and set on a baking sheet to chill in the fridge for 30 minutes covered with plastic wrap. Flour a sharp knife and cut a quarter inch off of each side of the rectangle. Then cut biscuits into equal portioned squares. Place biscuits onto a baking sheet lined with parchment paper, brush the tops with the melted 2 tablespoons of butter from earlier, and bake them in a pre-heated oven at 400°s on the upper middle rack for 25 minutes. Rotate halfway through. Let cool for 15 minutes to keep biscuits from drying out.

3 cups of flour (high pretine) 2 tbsp sugar 4 tsps baking powder 1/2 tspns baking soda 1-1/2 tspns table salt (whisk together) 2 sticks of frozen and grated unsalted butter (gently mix in flour) 1-1/4 cup of butter milk and mix gently with flour mixture roll to a 9" x 9" on the baking board fold in 3 and repeat 4 more times cover with plastic for 30 minutes in the refrigerator cut into 9 pieces and bake in a 400 degree oven for 20-25 minutes

Coating the sticks of butter in flour is LIFE CHANGING. I tried grating butter once and swore never again because it was a mushy, slippery mess even frozen. The flour really does help!

Made these today. Used King Arthur flour and a package of Kerrygold butter. The butter in the large block was easy to grate and although the butter was salted, the biscuits were perfect in texture and taste. This recipe is a little time consuming but the results are amazing.

I LOVE America's Test Kitchen :) Been watching for decades, I have learned so much from them

I'm so happy to see someone shredding a frozen stick of butter, been doing it for many years and telling everyone of the benefits, started when making scones (also a folding challenge)

Wow. What a great biscuit this was. Perfect recipe. I used King’s Arthur bread flour. Could not have come out better. I’m usually not someone who likes biscuits. But these are now my go to recipe. My picky family loved it. Served with gravy (made w Italian sausage) and fresh squeezed OJ.

Those biscuits are gorgeous. I LOVE the idea of freezing the butter and grating it. I've avoided making biscuits, pastry, scones because I find cutting in the fat so tedious but I'm definitely going to give these a shot.

I love your show. It's so important to know how things work, not just to follow recipes by rote.

I made these! Accidentally added an extra 2 Tbsp of buttermilk (I made my own w/ milk and vinegar). Didn't have a super sharp knife, but did the cuts with a slightly dull one. And forgot to brush the butter on the top. They turned out fabulous. My roommate was really impressed. Two thumbs up!

I'm brand new to bisquit making and of the few different recipes I've made these are hands down the absolute best by far. Wonderful! Thank you for the excellent recipe and instruction. ❤

I made these for biscuits and gravy what amazing results friends were so impressed .

Made these for breakfast today and wow! Absolutely amazing flaky biscuits.... only downside is I think I’ll be expected to cook these every Sunday

It is so much fun to watch you ladies cook! Knowing your wealth of knowledge and experience gives us great confidence💗💕👏👏👏

I had a craving for biscuits with butter and honey, one of my favorites, I was thinking of drop biscuits like the bisquick mix, I was in an accident and am partial disabled in my right arm,I wasn't going to try at first because it looked hard, but I did everything thing the way you said, if I was taking too long I just put it in the freezer for a little bit to keep the butter cold, they turned out really good and I am glad I challenged myself, I have been watching test kitchen on Iowa public television for years, now on you tube, thanks guys

I just made these... my life will never be the same. Thank you!!!!

I tried this for Sunday breakfast, BEST biscuits I ever made! Looked just like these! Soooooooo, flakey. I only used cheap flour, not KA. Used buttermilk.

This technique works very well! Just made it, very well. My new go-to biscuit recipe!

Just made this recipe. Holy cow. These biscuits are the bomb! Nobody believes I made them!

I love this recipe. They came out so good. Everyone loved em

"Hey, let's wait till our hot, fresh out of the oven biscuits cool down before we eat them, "said nobody ever. LIKE NOBODY LITERALLY EVER!!!!!!!

They look sooo good! However, I wouldn't have brushed them with melted butter on top, they're too crispy for my liking. I'm going to try these tho, they look amazing!

She didn't take her ruler and make sure the biscuits were exactly one inch apart from each other while on the baking sheet, precision is everything!!!

These are the perfect ratios, but you can get the exact same effect with a pastry cutter (instead of grating) and it's a lot less hassle. I've been making biscuits my whole life and decided to give this recipe a whirl. This is 100% the best biscuit recipe in the world, all 12 family at my breakfast kept raving about them (and they don't hold back criticism of food). :)

This was the BEST result from a recipe! I followed to a T until cutting, I did use a cutter but lightly pressed excess dough together for the last two and they were absolutely the BEST, softest, flakes biscuits EVER! THANKS SO MUCH!!

I'm always curious to see how the underside of baked goods turn out colorwise. Properly baked bottom crusts should be shown off.

I love the idea for the leftover dough scraps!

Instead of folding the dough, I cut it with my bench scraper and layer it as I go. Then I don't have to trim the edges at the end because there are no folds to hinder the dough rising. This type of biscuit is what cotton candy would be if it were a biscuit! Incredibly airy and tender!

Looking for a biscuit recipe and saw all kinds. I knew I had it when I saw this one. My first try yielded the best biscuits I ever tasted. Fabulous Thank You!!

After finding this amazing biscuit recipe, I've not been able to make any others. Everyone loves these, they're really not a lot more work than others but oh so worth the time and effort. These are "weekend or company" biscuits. Thank you for the BEST recipe "never fail" flakey biscuits!!

King Arthur all purpose flour! Yes! It does work so well for those delicious 😋 biscuits. My hips thank you for this recipe and video!!! Yummmm !!! Great to munch for any meal and so appreciated by the family especially during this pandemic when we are in need of comfort food(did I say that?) THANK YOU!🤗🙏

Those biscuits are works of art!!!!!! Thank you so much!!!!

3 -> 9 -> 27 -> 81 -> 243 layers! ♥

I just found my new favorite biscuit recipe. Thanks ATC!

I'm making this recipe today for biscuits and gravy. I made it a month ago too and they turned out amazing. I'm now a fan of square biscuits. I ended up using salted butter because that's what I always have on hand. All I did was take a 1/8 of a teaspoon away from the table salt (I use sea salt) to counteract the salt in the butter.

Erin must be a wizard or something. She rolled that dough out five times and never got any flour on her clothes.

Good evening everyone today I made these biscuits they were delicious.This is the best biscuit recipe.👍May God continue to bless all the chefs hands at America's Test Kitchen.

This Southern lady is impressed with the New England lady's biscuits, because you know, we hold biscuit making as an art form down here.

Love everything y’all do, Ty for sharing your expertise and knowledge ❤

Absolutely perfect! Made a half batch which was perfect for 2. Even loved the pinwheels.

Really nice process. It is essentially a faux puff pastry. Looks great!

I just made these biscuits this past weekend - ABSOLUTELY DELICIOUS!!

This was so relaxing to watch 😌 Thanks! 🙏

Made these biscuits yesterday and they turned out so good! It was a lot of work but worth it at the end 😊

You guys are the best !!! We always love to watch cooks kitchen !!!😊😊😊😍😍😍.

I have always liked Erin

Made these yesterday and it is ridiculously flaky and yummy!

Oh my!! So gorgeous, & flakey!! Such a shame it only makes NINE biscuits after all of that work.

You have become my only resource on baking! THANK YOU....

If I left fresh from the oven cooked biscuits out 10 minutes at my house, I’d never have one to eat!

I’m not ashamed to say I eat half of the biscuits I make before my family can try them 😅

These are delicious! I’ve made them several times since seeing the video. I watched the video and wrote down the ingredients and amounts. I had to order the King Arthur flour, and glad I did!

Made today, turned out perfect. I just used regular all purpose flour and swapped regular salt for seasoned salt and cut with a cookie cutter. Will make again!

Incredible recipe. Definitely, it takes practice to get the rollover perfect, but I'm willing to try it.

I'd make these biscuits if I weren't likely to eat them all myself.

Thank you!

All the Recipe looks delicious an tasty.........

The first time I made these I got to the part where you put it in the fridge after the last fold. I told my extra large Grandson (who loves biscuits) who was watching me that we had to wait 30 min. He looked horrified. I told him we would just wait until the oven was hot. They were wonderful

Bridgett, i dont know what could be better than Erin making ultimate buttery, flakey biscuits with you aiding and abetting until that incredible reveal! ⚘👍⚘

Please don't ever stop making this show!!!!!!!

3 c flou 2tbs sugar 4 tsp baking powder 0.5 soda 16 TBS fat Salt

Wow I just tried it 100% 😍👍best biscuits I made so far. Thanks a lot

Great shows. Never the slightest bit of condescension/apprehension, but a winning, congenial sharing. Thank you.

Finally a sensible recipe with logical explanations. Maybe grandma’s are favorites but I can’t understand old ladies recipes

I use powdered milk. I use the grater trick all the time. Chill the flour too! I use a white wine glass to cut the biscuits then space 1/4" apart. It's important to rest between rolls. Use a pizza wheel for square biscuits.

I tried using a silicone mat to cut my butter in and subsequently fold into layers without using my hands or a bench scraper. It worked really well. Like using a shirt folding board.

My granny would blow those away with lard 40 years ago

I'm definitely going to be making these in the near future.

I made biscuits today for supper can't wait to try this recipe. Thanks :)

This is by far the best biscuit video I've ever seen.

I made these last night & they came out great! I only baked mine for 20 minutes and I cut them in circles. I didn't want squares

3cup 13% protein all purpose flour 1/2 tsp bking sd ,4 tsp baking pwd FAT: 16tsb Unsalted grated (lightly flour coated)CHILLED butter for flakes No soft waterless shortening! , add buttermilk FLOUR BOARD: -7 inch square -9x12 rectangle flip up to form log (5* roll) -on th last fold, gluten builds, roll evenly to half inch square Chill 30min ,trim a bit Cut to 9 squares

Making sausage cream gravy as we speak!

these two are some of my favs....

Excellent presentation !

I appreciated this recipe and the "whys...." of doing them like this!

I just learned something. Thank you.

Those look absolutely awesome!!!!

Shades of puff pastry! YUM

Hello and thank you for your wonderful apple pie recipe. It's so delicious. Thank you again. From Ontario Canada

Interesting! It's different from my great-grandmother. She used White Lilly flour and lard. She said that butter was for the top..

I have been doing that with my biscuits for over 20 years, except I turn them 6 times. They were over cooked for my taste since you didn't put any butter on them and they were over browned, I like golden in color. They are great with jelly, jam, preserves, honey or syrup.

I’m glad test kitchen finally made buttermilk that is buttermilk biscuits for a change! Thanks again.

Love the look and make a lot of sense cutting off the ends:) Looking forward to "doin' the swirl"!

Ah man here it is 4:28 am in the morning and I've made these biscuits before following you with the directions that y'all gave but I guess I really took my time this time and they came out great and the layers and layers dough thank you

Good hint to coat the butter in the flour, THEN grate it. I like having buttermilk powder in the cupboard, to make buttermilk biscuits anytime!

Just whipped up a batch and they were amazing!

Looks divine 😍😍😍😍 biscuits are my favorite thing to bake!

The square biscuits are the way I've always done it. No waste, no fuss. And I DEFINITELY spread much butter on them - because you NEED it!

Definitely will try em. They look so delicious

Been looking for a new flaky buttermilk biscuit recipe. Just made these. AMAZING!!! I did the cut into quarters and stack method as well Worked great Thank you for my newest best buddy recipe!!!

Amazing! Love, love, love this recipe! Thank you for sharing.

One word: Amazing!

There are some amazing tips and tricks in here - thank you!

The recap at the end makes me a better person. 👍🏼

Best recipe! Always get consistent results

I have been trying to find the perfect biscuit. And I found it!! These are the best biscuits ever!! I wish I could double this but I don’t think it would turn out as well. You can not make these biscuits if you are in a hurry to make biscuits. So make sure you have plenty of time when making these. The hardest for me was shredding the butter but that definitely makes a huge difference in the flakiness of the biscuits. I made hamburger gravy to put on the biscuits.

These look like the best biscuits ever. Thanks for showing me how.

With a healthy bit of skeptism I made these today. I am not lying when I say that they were fabulous. Mine came together very quickly and didn't look as dry or striated as the thumbnail photo. Definitely give it a try. Don't be put off by the method. I also used Walmart flour, King Arthur is too pricey for me, but I do concede it is the best. Erin is correct, you definitely do not need to eat these with any butter!!