How do you make biscuits flakier?

Answer 1

Preheat the oven for 10 minutes before baking (just enough time to make, roll out and cut the dough and put the biscuits on the cookie sheet).

Chill the fat.

Put ice in the water.

Chill the baking sheet in the freezer.

Handle the dough as little as possible--your hands are hot.

It is the cold little fat balls in the flour hitting the hot, hot oven that makes the biscuits flaky. It used to be you could get this effect easily with lard, which has a higher melting point than most other solid fats, but I recommend working with reduced temps--lard clogs arteries!

Answer 2

I assume that you are talking about flaky homemade biscuits.
If so, then after you have cut in your flour/shortening mixture to a mealy consistency, begin needing your dough. The secret is to fold it many times during the needing process. The more folds the flakier the biscuits. I usually fold it 20 to 25 times and they turn out real nice.

Answer 3

you can use crisco all veg shortening and when you sut the shortening in to the four mix it completely through until in is like damp beach san all the way through.
Then add milk half as the recipes calls for, mix with a fork quickly and only add enough of the milk to get the biscuits to stick together.
Use the drop method to spoon and drop the biscuits onto the baking tray. To make the tops pretty, dip a basting brush in melted butter and brush the bisquits into a flat top shape.

Answer 4

Crisco now comes in sticks like butter.
After purchase put them into the freezer to harden.
Cut Crisco into small cubes and mix with fork into all the dry ingredients until small pea size bits are left.
Then add wet ingredients to dry mixture and try not to over mix as the flour will form gluten and cause hard biscuits instead of light and flaky. Also make sure you add ice cold water.

Answer 5

don't mix them so well

more air in the dough the flakier the biscuits are

Answer 6

Unfortunately, lard make great biscuits.

Answer 7

don't over handle the dough,releases the gluten in the flour, I like to use buttermilk for moisture, pat, don't roll out the dough

Answer 8

You add cornstarch. Add baking powder. Or instead of baking powder experiment with a little baking soda and vinegar.

Answer 9

try lard instead of butter or shortening... although finding good quality lard may be a challenge

Answer 10

Colder water, knead/fold them less. The more you handle them, the tougher they get.