Sandra This Paula Deen Classic Biscuits Recipe is a flaky and tender recipe, which is made with grated cold butter and a unique layering technique. It’s a foolproof recipe for perfect, tall biscuits, ready in about 45 minutes.
Paula Deen Classic Biscuits Recipe Ingredients
- 2 ¼ cups all-purpose flour, plus more for rolling
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 stick (8 tablespoons) very cold butter
- ¾ cup full-fat Greek-style yogurt
- ½ cup very cold water
- 2 tablespoons melted butter, for brushing
- ½ teaspoon flaky sea salt, for sprinkling
How To Make Paula Deen Classic Biscuits
- Preheat and Prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and fine sea salt.
- Grate the Butter: Coat the stick of very cold butter in the flour mixture. Using the large holes of a box grater, grate the entire stick of butter directly into the bowl with the flour. Use your fingers to toss the butter shreds in the flour until they are all separated and coated.
- Form the Dough: In a small bowl, whisk together the Greek yogurt and cold water. Pour this mixture into the flour and butter. Gently fold with a spatula until a shaggy, slightly crumbly dough comes together.
- Create the Layers (Lamination): Turn the dough out onto a lightly floured surface. Gently knead three or four times. Pat the dough into a ¾-inch thick rectangle. Cut the rectangle into four equal portions. Stack these four portions on top of each other, press down, and pat out again into a ¾-inch thick rectangle. Repeat this stacking and patting process three more times.
- Cut and Bake: Using a 2 ½-inch biscuit cutter dipped in flour, press straight down into the dough to cut out biscuits. Do not twist the cutter. Arrange the biscuits on the prepared baking sheet so their sides are just barely touching.
- Finish and Serve: Bake for 15 to 16 minutes, until the tops are crisp and golden brown. Let the biscuits cool on the baking sheet for 5 minutes, then brush the tops with melted butter and sprinkle with flaky sea salt.
Recipe Tips
- How do I get the flakiest layers? This recipe uses two key techniques: grating the butter and laminating the dough. Grating the very cold butter creates perfect-sized pieces throughout the flour. Stacking and folding the dough creates dozens of thin, buttery layers that will puff up in the oven.
- How do I keep the biscuits tender? The most important rule is not to overwork the dough. Handle it as little and as gently as possible, especially during the kneading and stacking steps. Overmixing develops gluten and will result in tough biscuits.
- Why use Greek yogurt? The full-fat Greek yogurt adds richness and a slight tang to the biscuits, while also contributing to their tender crumb.
- Why shouldn’t I twist the biscuit cutter? When you twist the cutter, you seal the edges of the biscuit. This prevents it from rising to its full, tall potential in the oven. Always press straight down and pull straight up.
What To Serve With Classic Biscuits
These tall, flaky biscuits are perfect for any meal of the day.
- With a pat of butter and a drizzle of honey or jam.
- As the base for a classic Southern breakfast of sausage gravy.
- Alongside fried chicken or a hearty stew.
- For making breakfast sandwiches with egg, cheese, and bacon.
How To Store Classic Biscuits
- Room Temperature: Biscuits are best enjoyed fresh on the day they are made. Store any leftovers in an airtight container at room temperature for up to 3 days.
- Reheat: To restore their warmth and texture, reheat the biscuits in a 375°F (190°C) oven for about 10 minutes.
Classic Biscuits Nutrition Facts
- Serving Size: 1 biscuit
- Calories: ~180 kcal
- Protein: 4g
- Carbohydrates: 20g
- Fat: 9g
- Saturated Fat: 6g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Can I use buttermilk instead of Greek yogurt and water?
Yes. To substitute, you can use about 1 to 1 ¼ cups of cold, full-fat buttermilk in place of the yogurt and water mixture.
Can I make these ahead of time?
Yes. You can prepare the dough, cut out the biscuits, and place them on a baking sheet. Cover and refrigerate for up to 24 hours before baking, or freeze them solid and then transfer to a freezer bag for longer storage. Bake from frozen, adding a few extra minutes to the time.
Why are my biscuits flat?
Flat biscuits can be caused by a few things: your baking powder/soda might be old, the butter might have been too warm, or you may have twisted the biscuit cutter. Ensure your ingredients are fresh and cold for the best rise.
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Paula Deen Classic Biscuits Recipe
Description
Incredibly tall and flaky biscuits made with a unique lamination technique of stacking the dough to create dozens of buttery layers.
Ingredients
Instructions
- Preheat oven to 425°F. Whisk together flour, baking powder, baking soda, and salt.
- Grate the very cold butter into the flour mixture and toss to coat.
- Whisk together the yogurt and cold water; gently fold into the flour until a shaggy dough forms.
- On a floured surface, knead 3-4 times. Pat to a ¾-inch thickness, cut into four, and stack.
- Repeat the stacking and patting process three more times to create layers.
- Cut biscuits with a 2 ½-inch cutter, pressing straight down. Place on a parchment-lined sheet, sides touching.
- Bake for 15-16 minutes until golden. Brush with melted butter and sprinkle with flaky salt.
Notes
- Using grated, very cold butter and the stacking (lamination) technique are the secrets to the flakiest layers.
- Do not overwork the dough; handle it as little as possible to keep the biscuits tender.
- Placing the biscuits so they touch in the pan helps them rise taller and straighter.
- Unbaked, cut biscuits can be frozen and baked directly from the freezer for a quick, fresh batch anytime.
