National Biscuit Day isn’t for another month (May 29, 24), but we made these recently so I figured I’d go ahead and post about it. We’ve been in a big biscuit kick, especially on Saturdays when we have more time in the morning. Normally, we make these Cream Biscuits since they’re quick and easy, but we changed things up by making these Flaky Biscuits from Brian Lagerstrom.

The first part is pretty easy, you grate the frozen butter and then mix it in with the dry ingredients, adding the buttermilk while stirring. I’ve found grating frozen butter can be a little time consuming (and potentially dangerous!), so just keep that in mind if you’re on a time crunch. You’ll roll the dough out just like you normally would, but rather than going ahead and cutting the biscuits you’ll do a couple of folds to help create layers. Once this is done you’ll follow the directions and let the dough rest for 10 minutes in the fridge.

You’ll roll out the dough again and then cut into squares. While my instinct would be to do circles, squares make more sense since it wastes less dough plus it’s great for a breakfast sandwich. You’ll pop the cut biscuits into the freezer and then after 20 minutes you’ll brush melted butter on top and bake.

This isn’t a very difficult recipe, but the folding just requires a little more thought and this recipe does take a little more time than maybe a generic biscuit recipe. However, while our biscuits could have been a little prettier in my opinion, they were flaky and tasted really good! Compared to the Cream Biscuits, they held up better in a breakfast sandwich and were worth the extra time. We’ll definitely make these again!

Recipe Used: Brian Lagerstrom