Flaky Biscuits (Accordion Biscuits)

A close u of super flaky biscuits close up

5 from 8 votes

Flaky Biscuits (Accordion Biscuits)

Made with creamy butter, luscious cream, tangy cream cheese, and a touch of sugar, Flaky Biscuits are the flakiest, most tender biscuits you’ll ever have!

Prep Time30

Cook Time20

Total Time50

Course: Bread, Side Dish

Cuisine: south, Southern

Servings: servings

Calories: 451kcal

Author: Jocelyn Delk Adams

Ingredients

4 cups all urpose flour plus extra for shaping
2 tbsp baking powder
1/4 cup granulated sugar
2 tsp kosher salt
1 cup unsalted butter COLD, cut into 1/2 inch pieces
2 large eggs
1 1/2 cups heavy cream
1/2 cup full fat softened cream cheese or full fat Greek yogurt
Demerara or granulated sugar for sprinkling on top optional

Instructions

Preheat the oven to 400 F and place a rack in the middle of the oven. Line 2 baking sheets with parchment aper and set aside.
Whisk the flour, baking powder, granulated sugar, and salt together in a large bowl.
Add the butter to the flour mixture and toss to coat each piece with the flour mixture (this will prevent the butter from clumping together). Use your fingertips to smash each piece of butter fat. If any flattened bits are larger than a quarter, break them up, continuing to coat each butter piece with the flour mixture.
Set the bowl in the freezer for 5 minutes. Whisk one of the eggs in a medium bowl. Add the cream and cream cheese and whisk to combine.
Remove the flour mixture from the freezer and our the egg mixture over it. Use a large silicone spatula to fold the mixture until the dry ingredients are just moistened. Tip the shaggy dough out of the bowl and onto a floured surface (it is okay if there are some dry bits of flour that aren't yet incorporated.)
Using floured hands, pat the mixture into an 8 by 6 inch rectangle. Cut the block in half crosswise, and stack one half on top of the other half. Then, repeat the procedure, patting, cutting, and stacking two more times. Pat the dough down one last time until it's 1 inch thick. Using a 2 1/2 inch round cutter, press straight down into the dough without twisting. Repeat, leaving enough space between each round of dough so that the edges don't pinch together. Transfer the rounds to the prepared baking sheets, leaving 2 inches of space between each round of dough. Lightly knead the scraps and repeat to stamp out the remaining biscuits. Place the baking sheets with the biscuits in the freezer for 10 minutes.
Meanwhile, whisk the remaining egg in a small bowl. Remove the biscuits form the freezer and brush the tops with the beaten egg. You want the biscuits to be as cold as possible when going into the oven so work quickly. Sprinkle with sugar if using.
Transfer a baking sheet to the oven and bake until the biscuits have puffed up and are browned on to, 20 to 24 minutes. Remove the biscuits from the oven and repeat with the second baking sheet (or bake both at once if your oven rack allows). Place the baking sheets on a rack to cool slightly before serving.

Notes

Make Ahead: The Biscuits can be made ahead through step 6 and then frozen. Continue with step 7 then bake completely frozen for 25 to 28 minutes.

The biscuits are excellent warm, but they can be stored in an airtight container at room temperature for up to 3 days, once cooled. The baked biscuits may also be frozen for up to 2 months.

Nutrition