These biscuits are evolving to become my favorite biscuits. These biscuits are made using the same recipe for buttermilk biscuits that is in my blog post Flaky Buttermilk Biscuits. The differences are that these biscuits are only patted and they are baked immediately. I did not use a rolling pin or the ideas for making laminated dough when making these biscuits. The flaky buttermilk biscuits rose until they started to lean. Using the same ingredients, these patted biscuits rose to an attractive height.
No additional butter is required to make these biscuits exciting. The flavor of these biscuits is great. They are buttery. The biscuits have a flaky texture. The combination of pastry flour, baker’s sugar, fine salt, and unsalted butter makes these biscuits light and flaky. When the biscuits are browned, the outside of the biscuits are delicate and crispy.
Download The Recipe:
