These Unsifted FLAKY BISCUITS are so so delicious. Cutout biscuits have been a long time request in my household, but I couldn't get them how I wanted them.  Personally, I like to be able to separate them into a few flaky layers...BUT I still want it to be tender.  I need a little bit of both. This predicament is made more difficult by my personal refusal to grate butter.  I like simple.  I will cut and cube butter alllll day long, but if I see a recipe requires grating of butter I can't bring myself to do it.  Maybe it's silly, but it's my reality so you'll see this recipe cubes cold butter then uses a pastry masher.  A pastry cutter/masher isn't required, but it's a GLORIOUS kitchen accessory and I highly recommend it to ease so many baking projects.

We love these biscuits plain, with gravy, sweetened and with strawberries, and with chocolate chips and a simple vanilla drizzle.  These biscuits pass the husband and kid test at my house and I hope you love them too :)

We will be releasing additional delicious variations as well such as: Cheesy Garlic Herb, Cinnamon Lover, Blueberry + more! They are SO good, we cant wait to share them with you too!

Happy Unsifted Baking!
Keira

Unsifted Flaky Biscuits 

**Prefer a hard copy? Checkout the beautiful professionally printed recipe card for biscuits HERE **

PREP: 20 minutes (once you get the hang of folding it goes quickly)
TOTAL: 35 minutes
YIELD: 14 biscuits (2 1/2")

INSTRUCTIONS

1.  Mill the fresh flour

• Preheat oven to 425F
• Set WonderMill® dial to “Pastry”
• Mill 2 ⅔ cups Dessert Blend  
• Measure out ¼ cup unsifted flour and set aside

2.  Combine dry ingredients in medium bowl

• Add remaining unsifted flour to bowl (about 4 ½ cups)
• Add 2 Tbsp arrowroot powder
• Add 1 Tbsp baking powder
• Add 1 tsp baking soda
• Add 1 tsp salt
• Optional: Add desired dry ingredient mix-in (see biscuit variations below)
• Stir until thoroughly combined

3.  Cube butter + Cut into dry mixture

• Cube 1 cup cold butter (see Pro Tip below)
• Add cubed butter to mixing bowl and coat with flour
• Cut the butter into flour mixture using a pastry cutter or fork. Continue to mash the butter until the pieces are about pea-sized (want visible butter pieces in dough)

4.  Add wet ingredients

• Add 2 Tbsp honey + 1 Tbsp lemon juice
• Add 1 ¼ cups cold buttermilk
• Optional: Add desired wet + large ingredient mix-ins (see biscuit variations below)
• Use wooden spoon or spatula to fold together dough comes together (don’t over mix here or biscuits will be tough)

5.  Fold the dough

• Prepare counter with large sheet of parchment paper
• Transfer the dough to paper (don’t worry if crumbly and some flour isn’t incorporated)
• Pat dough together with hands to flatten into roughly a 1-inch-thick rectangle
• Pickup one side of the parchment paper, to assist in folding the dough in half. Fold from top to bottom, then pat it back down into its original shape
• Dust the dough evenly with unsifted flour (about 1 tsp)
• Repeat the folding, patting, and dusting 8 total times- alternating folds from each side, the bottom and top.  After 4 folds may also flip dough over.

6.  Cut the biscuits + Bake

Pro Tip: For tall, straight biscuits, use a sharp-edged cutter (not a jar) and press straight down and back up. Do not twist the cutter.

• Pat the dough into a 1-inch thickness (knuckle height)
• Use a round cutter to cut out the biscuits
• Refold remaining scraps and pat down to cut more as needed
• Place on greased baking sheet, 1” apart and brush tops with remnant of buttermilk from measuring cup, or more if desired
• Bake at 425F for 14-16 minutes until golden brown

STORAGE TIPS

Cooled biscuits may be stored in an airtight container in the refrigerator for up to one week, or frozen for up to 3 months (without glaze). To reheat, wrap in damp paper towel + microwave 20-30 seconds. Then top with the icing and serve!

PRO TIP: CUBING BUTTER

Using a knife, cut the stick of cold butter lengthwise, then turn the stick and cut lengthwise again. Finally, cut the butter across the short width about 10-12 times on each stick.

BISCUIT VARIATIONS

In Step 2, add dry ingredient mix-ins

In Step 4, add wet + large ingredient mix-ins (i.e., vanilla, choc chips, etc.)

Chocolate Chip

• ¼ cup sugar
• 2 tsp vanilla
• 1 tsp cinnamon
• 1 cup chocolate chips

Strawberry Shortcake

• ½ cup sugar
• 2 tsp vanilla

TOPPING VARIATIONS

After Step 6, mix the following and top the baked biscuits.

Vanilla Icing

• 1 ½ cup powdered sugar
• ¼ tsp cinnamon
• ½ tsp vanilla
• 2-3 Tbsp milk

Strawberry Shortcake

• 2 cups strawberries, sliced
• 2 Tbsp sugar