Flaky Biscuits

Name: Flaky Biscuits
Yield: Makes 16
Ingredients: 2 cups, unbleached all-purpose flour (preferably King Arthur); 1 tablespoon, baking powder; 3/4 teaspoon, table salt; 2 tablespoons, unsalted butter, melted; 5 tablespoons, unsalted butter, chilled, cut into 1/4-inch cubes; 3 tablespoons, vegetable shortening, chilled, or lard; 3/4 cup, milk, cold

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Appears in Cook's Illustrated May/June 1993

Desserts or Baked Goods

Quick Breads

Biscuits can be soft and fluffy or flaky and high-rising. Each type requires surprisingly different ingredients and techniques.

SERVESMakes 16

TIME35 minutes

WHY THIS RECIPE WORKS

Our goal in developing our biscuit recipe was twofold: to identify the distinct differences between fluffy biscuits and flaky biscuits and to understand how specific ingredients, mixing technique, dough shaping, and baking combine to create...

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