Full Recipe
Author
King Arthur Test Kitchen | 2025-09-02
Description
As delicious as they are impressive, these towering biscuits consist of layer upon layer of flaky, buttery dough. While there are endless ways to make biscuits, our flaky biscuit recipe leans on a few smart techniques to guarantee maximum height and layers. First, the butter (salted, for extra flavor) is shaved on the slicer side of a box grater, resulting in long, thin sheets that contribute to lots of layers. Next, a combination of sour cream and ice water hydrates the dough; sour cream adds tang and tenderness, while ice water allows just enough gluten to form so that the biscuits can maintain their shape and structure. Finally, the dough is rolled thin, quartered, and stacked, creating even more layers and flakes. Pair these beautiful biscuits with jam or breakfast sandwich fixings, though they're so good on their own that you may never make it that far.As with every technique-focused recipe, practice makes perfect, so we hope you'll repeat this recipe to improve your game.
