The Best Biscuit I've Ever Tasted

Breaking down the techniques and steps to help you make the flakiest biscuits of your life. Click here www.eboost.com... and use my code BRIANL to get 30% off sitewide at EBOOST.com or visit your local CVS nationwide to find your favorite SUPER FUEL flavors.
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-- RECIPE --
▪230g or 1/2lb unsalted european butter (plugra or kerrygold) - frozen
▪425g or 3.4c ap flour
▪8g or 1 1/4tsp salt
▪15g or 1 1/4Tbsp granulated sugar
▪15g or 1Tbsp baking powder
▪3g or 2/3tsp baking soda
▪300g or 1 1/4c whole buttermilk
Grate frozen butter on large holes of box grater.
Add flour, salt, sugar, baking powder, and baking soda to a bowl and whisk together. Add frozen grated butter. Use your fingers to crumble butter fakes into the flour to create a gravely texture. Work quickly to keep from melting the butter. Drizzle in buttermilk while stirring the mixture.
Flip the dough mix out onto a well floured work surface. Press the powdery mess of dough into a rough rectangle. Use a rolling pin to roll dough out into an 18”/45cm long, 6-7”/17cm wide rectangle.
Now fold the dough - fold top third down over the middle third, then fold bottom (unfolded dough) up over the now folded 2 layers. Rotate entire folded mass 90 degrees and use rolling pin to roll out into an 18”/45cm long rectangle again. Fold again as you did the first time. Rotate 90 degrees again and flip to the back side. Use rolling pin to roll into an 18”/45cm long rectangle a third time. Fold again. Rotate 90 degrees, roll, rotate 90 and roll. In total, you’re rolling and folding 5 times. After the fifth fold, flip dough so the bottom side is facing up again and use the rolling pin to pound and flatten the dough just a bit. Place on a tray, cover with a towel, and refrigerate for about 10 minutes to firm up the butter and relax gluten.
Place now cooled dough onto a floured worksurface and slowly roll out into a 10”x10” (25cm) square. Use a floured knife or bench scraper to cut dough into 9 even squares. Transfer squares to a parchment lined sheet tray. Preheat oven and freeze the cut biscuit dough for 20 minutes.
After removing from freezer, brush tops of buscuit with melted butter then bake at 400F/205C for 20-24 minutes, rotating the tray halfway through baking.
--
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CHAPTERS:
0:00 Intro
0:16 The butter
1:06 The biscuit mixture
2:11 Folding and rolling the dough
4:19 Eboost (ad)
5:21 Cutting and freezing the dough
6:54 Baking
8:14 Let’s Eat This Thing
#biscuits #flakybiscuits
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[@pastorslant]

I've made these several times now. My wife says they're the best biscuits she's ever had, and I'm inclined to agree. Very, very good.

[@VideosYesVideos]

These look great. I don't do much baking but when I do I default to your videos. They're totally pro level and I don't think the instructions could be better explained and easily understood.

[@BrianLagerstrom]

Thank you. That means a lot.

[@yvettegon4403]

Me too!!!!! Trying to eat low carb is bad with you Brian 😂

[@richledbetter2123]

@@BrianLagerstrom could you use gluten free flour for this recipe?

[@Danielyan]

I guess you could try, Rich. The fat prevents gluten formation and the dough is not kneaded

[@brandonwalker8611]

Legitimately the best biscuits I’ve ever tasted. Was looking for a side for soup tonight and oh look Brian posted a new video. Biscuit perfection. I now understand why Brian’s wife is so into him. Because my wife is now into me.

[@peoplepeople21]

I love the way this implies she wasn't into you beforehand

[@leahr.2620]

I think Brian's wife Lauren doesn't eat gluten.

[@amserj]

Great video! I use Smitten Kitchen’s buttermilk biscuit recipe, which is similar. My tricks: I cut frozen butter into chunks then combine w dry ingredients in my food processor. Once I add buttermilk I don’t use a rolling pin, just dump, shape, press down, and fold, repeating a few times to get the layers. All this is so quick the butter has no time to warm up. Flour is barely combined w wet, so it stays really tender. Can’t wait to try the square cut version, so much smarter! I definitely need to add the freezer step. Oh, and butter and honey is the topping of choice!

[@AlexandraAndStuff]

Once I've made these, I couldn't stop making them, I always just make a double or triple batch and keep it in my freezer, this is great to have on hand. And I'm not American, we don't really have this kind of baked good in our culture, so the only biscuit I know is a fresh home made one. I LOVE IT!

[@brian52763]

You really need to be on TV with your own show! You are a naturel teacher, love this channel! Thanks!

[@jonkirkwood469]

Brian, your take on rolling and cutting the biscuits as rectangles is simple genius. Doh! I suspect rectangular biscuits taste very much the same as round biscuits, but I'll miss the baker's treat of the trimmings. I'm making these for my best girl this weekend. I even splurged for Plugra.

[@artleitch]

Hosted a breakfast with these this morning and can confirm they were a great success! I added cheddar and chives on the fourth fold and refrigerated overnight before cutting. They turned out perfect and will definitely make again!

[@hypnodream]

I made these this morning. Excellent flaky rise! I think I will add more sugar and salt next time. Rectangles makes so much sense. Wish I could post a photo here!

[@The1withlogic]

Last 3 weeks my family has had me baking your bread recipes nearly daily. Not easy with an 8 hour work day. But following your directions I get perfect tasty bread. Thanks

[@333mcnamara]

O M G! Just made these this morning. These are not only the best biscuits I have ever made, but they are the BEST biscuits EVARR! The layers, the rise, the crunch. Wooo! Guys...you have to give these a try! I couldn't find the high-fat Euro butter, so I just used regular butter, but got fantastic results. (It's quite a bit more work than my usual lamo recipe, but SO much better. Shredding the butter was the biggest pain, but I did it the night before and kept the shredded butter in the freezer.) Wife LOVED these biscuits. Thanks Bri. Amazing!

[@rainy1216]

I have tried a few of your recipes, and they are so good! My only issue is that the written recipe does not always match the video, but I can usually figure out what to do. That said, your videos are so much fun, and you remind me of the dad from Back To The Future, which makes your channel so entertaining. I am so glad I found your page!!

[@MrRonmcneely]

Kefir is also a good substitute for buttermilk here

[@krishwashere2]

Made these this afternoon and oh man they are so good. Not gonna lie I had no faith when I first poured the dough onto the countertop, but by the fifth fold it was bang on! Thanks Brian!!

[@janetoglestone7279]

Use a bench scraper when doing the "letter fold". Keeps dough together better with less "hand"ling.

[@harrism84]

7:15 - I urge you all to watch this 9 times, and each time focus on a different biscuit.

[@samlong8733]

Love this! When doing the letter folds, have you tried using a bench scraper rather than your hands? I’ve found that technique helps keep the dough together while it’s still super crumbly.

[@stpapparopriate]

Made these for the 2nd time and OMG so good. My husband whipped up a gravy and we’re in heaven. I’m the baker. He’s the actual chef.

[@FabricioRodriguezM]

I made these this morning. They were the best biscuits I've ever eaten. Thank you.

[@codynope3279]

Made these today. Thanks so much. Perfect saltiness and everything!

[@jedimasterben]

I can tell just from the recipe that these biscuits are delicious. I will say though that butterfat content isn't particularly important - I've made biscuits with imported butter and with the absolute cheapest butter that walmart sells, all other ingredients being the same, and had identical biscuits in their rise and flakiness. So if anyone out there can't find or afford the nice butter, don't sweat it, your biscuits are gonna rock your socks anyway!

[@steviannaskitchen5562]

I second this

[@Cats-dv1ji]

Just make sure the butter is at least 80% fat. The less fat, the more water is within the butter- adding too much water can cause issues. So margarine n stuff won't work for this.

[@THEK1NGSCLAN]

@@Cats-dv1ji that’s just wrong, I always go for Kerry gold as I believe grass fed to be healthier but I’ve made it with cheaper butter before bc I was at my family’s and that’s what they had yadda anyways it was indistinguishable

[@illuzeweb]

yea i was told the key is cold butter because it releases steam that ultimately causes the rise

[@Rielsufficiency]

🙌 yes!! Thank you for cutting the biscuits in to squares instead of using a round cutter… I stopped using a cutter years ago because I thought the re-rolling invoked was pointless

[@Fc-hc7oj]

Ha Ha love the way you said "mucho cold" . Here in Argentina we have some similar biscuits which are known as "Criollitos". These contain a little bit of yeast to help the lard to make rise the pieces when they are baked. I must recognize you took this fat enriched biscuits to another level. They have the best of both worlds: laminated pastries and scons.

[@evaz6177]

The best of everything anytime he cooks, I admire him very much

[@MP_Single_Coil]

I’ll definitely use these techniques for my biscuits. I use White Lilly self rising flour. It’s super light. I add some baking powder to it for a little extra lift. Another trick is to crowd the biscuits in a high walled pan so they support each other and rise higher.

[@d3fc0n545]

I gotta tell you I have been obsessed with your videos recently. I think your pace and knowledge exceed the competition on cooking youtube. I love that you post the recipe in the description too. Very well done.

[@joebesenjak6095]

Thanks for all you share with us, Brian! With your biscuits I’m wondering why most people tout “ice cold” butter (often frozen and grated like yours, but they then use their hands to mix it. When I make scones or biscuits, I mix in the frozen grated butter with a butter knife. It works perfectly and there are no warm hands in the dough. Why use your hands for mixing? 🧐

[@romystumpy1197]

I'm into cutting with a knife also

[@wooogie672]

i’m going to make these this morning, thanks for the tip!!

[@floridalifestyleapparel5477]

I love your videos, I've made several of the recipes and they are always spec-tac. I wanted to say that after you finished grating your butter you said 'two pounds' when you meant to say 'two sticks'. Keep up the good work.

[@jesusjazzyogaspicytuna]

4:19 very classy fashion choice 🤣

[@seanszarkowicz]

Thanks!

[@PhoenixAnthem]

Now just add homemade sausage gravy and you’re golden like pony boy.

[@BrianLagerstrom]

That vid is going to happen this year for sure

[@PhoenixAnthem]

@@BrianLagerstrom yesssssss!!!

[@mrgoogan]

Cheddar sausage gravy 🤤

[@Ckimber24]

@@BrianLagerstrom tomato gravy is even better my man!

[@genjii931]

@@BrianLagerstrom I highly recommend you use white pepper in addition to black for that gravy.

[@Danielyan]

Thank you. Made them for breakfast for my family today, every one loved them

[@wooogie672]

just made some of these and they were so delicious!! this recipe was also super easy to follow and made working with dough with cold butter much less intimidating. i didn’t use super high fat butter which didn’t really affect the taste all too much, but it’ll probably be even better if you do use that type of butter following what another commenter said, i mixed the butter into the dry ingredients with a butter knife so the warmth from my hands wouldn’t melt the butter as much. additionally, since i live in a really warm climate, i ended up putting the butter back in the freezer after i grated it because it was already getting too warm and it definitely helped. i also ended up losing count of the amount of folding i did, so i ended up folding my dough about 6 or 7 times total which ended up in a super flaky dough. i love how these aren’t dry at all; the texture was absolutely perfect and this was my first time making homemade biscuits. i totally recommend this recipe to anyone who read all of this!!

[@siggyscolnik6863]

This is my exact recipe. It's awesome. Add some sugar and sprinkle some turbinado on top, bake, make a shortcake.

[@JediMasterSap]

Bri!!!!! The Force is strong with you!! Those look delicious 🤤

[@austinfreeman9040]

Made these last weekend. Super easy and so delicious. I used a darker baking sheet so the bottom crisped up nicely. So flaky and buttery. Won’t ever make a different biscuit I don’t think.

[@giraffesinc.2193]

BISCUITS!!!!! So hard and yet so easy, like a great pie crust. Thank you, Bri, for helping us mere mortals to make something extraordinary.

[@Bigrigjeff]

Great attention to detail! Great video, please keep them coming!

[@MrJacksjb]

Looks really good, different from my grandmother's southern biscuits which were always made with shortening rather than butter. Also she would always mix up the dough and pinch off individual biscuit amounts before quickly individually shaping and putting on the pan. Never used a biscuit cutter and never had any waste. Hers were not as flaky as yours but I think they may have had a higher rise. Looks delicious.

[@TerryKavouras]

I make two recipes of buttermilk biscuit for a family party - All Recipes (Chef John's recipe as done by Nicole) and yours. You're recipe came out way way better. It was flakier, crispier and rose much higher than the one one by Nicole (can't recall her last name, but lover her and her recipes, usually). Anyway, just wanted to say that this biscuit recipe is pretty perfect. Only thing I did different was to light brush the top with buttermilk, which gave the biscuits a nice shine. Also, I baked them for 19 minutes at 400 f. Thanks for the recipe, it is as good as advertised.

[@cl5378]

As a southern grandma I have been using frozen butter and lamentation for a while now. Always comes out great. But I will have to say, square biscuits are just weird. 😃 I love your videos and have made several recipes with great success. Keep it up!! ❤

[@CantankerousDave]

“Frozen butter and lamentation”… Sounds like an episode of Hell’s Test Kitchen.

[@zxcvbob]

I do grated frozen butter but haven't tried folding and laminating yet. I cut my biscuits into squares like Bri did, but I mash the corners in with my fingers as I put them on the baking sheet to make them almost round.

[@smontone]

Wow, that looks amazing. I love the butcher block you used to roll on. I have to get me one of those!

[@mojganfarsi7909]

Soooo crispy, light, soft inside what else just a cup of coffee 😋😋😋👌 Good luck Brian and 🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏

[@Korean_Autist_AbsoluteMF]

when grating the frozen butter, i'd also recomend coating your fingers & the butter sticks in flour in case the butter melts.

[@Korean_Autist_AbsoluteMF]

slippery butter is hard to grate

[@Name-xs3bd]

Hey Bri, happened to try the pan method you showed off for tenders in the Cesar video in your Weeknighting playlist, and I just wanted to let you know those were the best tenders I’ve ever made! Seared and juicy tenders were a thing I never knew I needed, thank you!

[@dimilton3166]

Riiiight?!?! Anytime I prepare chicken now, I salt and pepper the chicken, then do the rest of the prep, and the amount of FLAVOR increases tremendously afterwards! Probably biggest game-changing tip

[@BrentBarbata]

Made these today. Best biscuits I've made. Thank you!

[@alr1917]

My Southerner grandmother always used leaf lard for her biscuits and they were so flaky and delicious. I look forward to trying your recipe.

[@lagoya]

Oh my I love Plugra so much! Gonna try this recipe ✌️

[@KevCampbell]

Heck yeah for European butter, and laminating folds 🙂 I've had excellent success with this approach.

[@BrianLagerstrom]

Euro butter is everything for lamination.

[@mndlessdrwer]

My favorite trick to easily dumping shredded things that tend to stick to parchment paper, plates, cutting boards, etc. is to grate them onto paper towels. I've done this with cheese, butter, carrots, etc. It works like a charm.

[@briancapo123]

Great video as always! Love the technique callouts without getting obsessive on need for infographics!

[@karenfox1671]

Fantastic lamination! No wonder you are so please, you should be proud with all those flaky sheets. Thanks for the tip about the acidity in the buttermilk making the most of the leavening agents. I really appreciate how you take that powdery mess to a perfect pastry dough in under 8 mins. It makes me believe I can add it to my Super Bowl eats🤞

[@meridacavediver]

Dude, I don’t know if it’s me or my kitchen but the hydration in the recipe is off the charts for me. To even get the dough under control I have to add flour.

[@MasterChakra7]

Your baking videos have always been the best, yet this one tops them all. Professional, pedagogical, and simply satisfying to see.

[@ianfoo]

I had to go back to make sure I actually heard you say, “Once I’ve got two pounds of butter grated,” (1:03) and I was then all, “😮My GOD, this has got to be the butteryest biscuit recipe ever!” I’m kind of relieved to see that it’s actually 1/2 lb in the written recipe.

[@Sir_Redwood]

I was wondering if you've tried the "freeze the milk, melt the butter" method I've seen pop up. I believe it was Cook's Illustrated where I first saw it. I tried it last weekend, and sure enough, the melted butter, when put in contact with the super cold wet ingredients, formed a bunch of solid butter flecks that were distributed throughout the dough. I would like to see a comparison video of these techniques someday, somewhere.

[@privateer0561]

I make then the same way except that I do not trim the outside of the square and I bake them with the sides touching. The less surface area exposed, the better.

[@darylbottema-adkins7957]

Some Devon cream and Seville marmalade would be perfect with these. Makes an ordinary cup of tea a very special cup of tea. I must make these.

[@corlissmedia2.0]

I’ve been baking biscuits for thirty years. I use a cast iron pad, with a quarter inch of shortening heated to 450. I cried a dozen biscuits, which took 5 minutes to throw together, into the hot oil in the hot pan, and 12 minutes later they’re almost to the top of the pan. Nothing fancy, but super delicious on a cold winter morning at 5am.

[@karlstinger50]

Square cut is the only way to go👏👏👏Nice!

[@Natashaskitchen]

I would love to have them for breakfast with a cup of coffee. Yum!" 😋

[@CaribbeanLife101]

Yum yum. That looks so delicious. 👌 Thanks for the video.

[@andrewhall8811]

I tried these a couple weeks ago and they were amazing! I’m wondering if I made them the night before and put in the fridge would they still turn out ok to bake in the morning.

[@DaggoAndTheCrow]

These look so good. Have you ever considered doing a breakfast burrito video/recipe? With your love of all things breakfast-y and mexican-y, it seems like something right up your alley!

[@plantlady65]

Going to try these. Using a bench scraper would be useful.

[@paulvarda5318]

dude, i've tried making Altons, Kenjis, Marthas, Weissmans and yours. No freaking contest. insane flaky and delicious.

[@bradsimpson8724]

I've never enjoyed a biscuit in my life. I've heard a lot of people swear by biscuits with sausage gravy. Sausage gravy sounds like a good thing to me, but I've never eaten it to confirm. You, Bri Guy, have never steered me wrong. I have tried the majority of the recipes on your channel, and been happy with all of them. Your weeknight khao soi in particular has people threatening violence over the last bowl. So you've got enough cred for me to take it on faith and try your biscuit recipe. But I'm waiting for the gravy accompaniment. When might we see that?

[@danielqcallahan]

The two game changers that upped my biscuit game: square cut using a pizza cutter rather than a knife, replace the salt with 2 Tbsp of everything bagel seasoning.

[@cieproject2888]

Found your channel a few weeks ago, and was delighted to discover in this video that I've been making biscuits following the Lagerstrom method this whole time. Love your stuff, keep it up!

[@larrybrown1971]

I learn a new technique every time I watch your vids. Thanks, man. Keep it coming.

[@shereemorgan1430]

I love your videos, but I love the dancing at the end. Have a great weekend!

[@phranerphamily]

I'm so happy to see my favorite butter used for such a great recipe 😋🥰

[@marvyzable7581]

My husband and I get very excited when a Brian Lagerstrom video gets posted. He made these for me last week and they were AMAZING. By any chance, do you have a cinnamon roll recipe?

[@BrianLagerstrom]

I do! Search it on YT. It’s 2 years old

[@senertunahan]

To be honest, the best biscuits I've ever tried and I personally managed to do it at first try. Apply the ingredients 1-1 and even though I live in a different country (so had a little worry about the product differences) but it turned out great. The SAME SMELL of biscuits that we eat at KFC. I just can't believe that. Thanks for the recipe and especially for the tips. Doin' great Brian, thanks a lot.

[@orellaminx3530]

6:37 Bistcuits should be cooked lightly touching eachother, for a taller and straighter rise.

[@tjwiets6691]

I like to mix up my dry ingredients first and then grate frozen butter straight into the dry mixture with a flat, coarse grater on top of the bowl... no fuss with butter sticking to parchment paper that way. Either way, those look delicious!

[@emilybrunson8250]

So happy to see you using frozen butter. It really is the key to success, or at least one of them. I learn so much from your videos, it's a kick to see one where I'm pointing at the screen shouting, "Yes! This is the way!" Or maybe not shouting, but you get my meaning. (I use self-rising flour, I admit, which cuts two ingredients to one, but same diff.)

[@davidgovertsen7052]

Hey Bri! I haven't made proper buttermilk biscuits in ages, so glad this was on the channel this week. Maximum lift and flakiness achieved, I'm still on a honey butter high from breakfast. Cheers from the Windy City!

[@ItsJustLisa]

These are something I’d make in advance, say on a weekend, freeze them after cutting and then bake on demand. I do use most of those techniques too.

[@MAC-op5fc]

I have a 'go-to' biscuit recipe I love but I have to try yours. Look delicious!

[@jessicaenk8483]

When I was looking for a biscuit recipe a few weeks ago I checked your channel for one because I love your recipes. So glad to see you’ve made one now and I’m excited to try it next time I make biscuits!

[@tonkaGuy888]

A few years ago I commented on another biscuit video and recommended cutting them in squares to avoid waste and re-rolling. I was FLAMED by people insisting that square biscuits didn't taste the same as round ones. No one could explain what round tastes like, though. These look great.

[@barlitone]

Nice! I don't usually do super-flaky biscuits, but I make a ton of biscuits and experiment with them a lot. I'll have to try this one out. Did you try using White Lily flour? It's much more soft than most AP brands.

[@christopher5855]

I'm going to have to try this recipe. I typically go for a 50/50 mix of regular unsalted butter to shortening or sub in place of shortening lard, schmaltz, bacon or beef fat depending on what I have on hand. I would think that the fat or shortening would balance out the fat when using the regular butter compared to the high end stuff. I usually just cut my frozen butter into small pieces then use a metal pastry cutter to cut it in. I think that an experiment is called for now.

[@wilhelmseleorningcniht9410]

I'm partial to circles, I just view it as more traditional and you need rounds in order to have the scraps to make the monster biscuit afterwards (I always fed that one to my dad), but squares are definitely most useful I often make small batches and cook my biscuits in a pot on the stove, works surprisingly well but I just fold it up and cut the edges off with a knife, those scraps will make smaller biscuits.

[@charleegribbon6890]

I like the squares, and not wasting or re-rolling the dough. My partner likes the circles- no harder edges, even crispiness. So, my compromise is to punch out the circles with the up and down movement, no turning the biscuit cutter. And with the "dog tails". I crowd them together and they create an interesting scone type of formation that is usually the fought over one.

[@InnaNederland]

Дякую, цікаво!!Привіт з Нідерландів !!

[@xd-mm4yb]

Thank you!! Was waiting for something like this, loved the recipe

[@MatsJPB]

Nice one! I've always wondered why not more people cut square biscuits, especially chefs making videos for homecooks. I don't even own a round cutter =D

[@anthonygardner400]

Oh my! I’ve been waiting for this one, Bri! Thanks. Can’t wait to try it.

[@tradrlarryone1827]

Just made these amazing wow delicious some of the best ever. I didn't roll them out as perfectly as you did and they still came out amazing Thanks, Brian.

[@robertwhitham5109]

Other than being square the finished biscuits reminded me of m Aunt's. She was as southern as they come. Fantastic biscuits.

[@CakeWreck]

I've done the Kenji López Alt cream biscuit. I'll have to give these a try.

[@shopgirl2959]

Just made these this morning! They are perfect! Thanks for sharing the recipe, Bri!

[@Kokeshiflower]

These look great! Can you add feta cheese or any other cheese (cold) in the folding/lamination ?

[@leahr.2620]

I make my biscuit square for the same reason. I have one with sausage gravy and one with jam. 👍👍

[@ginia33782]

Definitely not traditional southern style biscuits but I can't wait to try this!

[@scarlet2836]

I plan on using these for biscuits and gravy

[@dug0509]

Been waiting on a biscuit recipe from you for a minute! Will definitely be trying this soon. Feel free to send out a sausage gravy recipe soon to accompany it. :)

[@Misfit1026]

Hey Brian, try these…. Fast Simple Biscuits Ingredients • 2 cups White Lily self-rising flour • 1 1/3 cup heavy cream Instructions Mix both ingredients together just until flour is incorporated Pat out onto flour board to 1/2" - 3/4" thick Cut out with 2" cutter or cut into 9 squares with a knife. Place on parchment lined baking sheet just barely touching. Turn on oven to 450f and Put biscuits in fridge while oven preheats Once preheated, Bake at 450 for 10 - 12 minutes Brush with melted butter after removing from oven.

[@pabloprado8228]

We call them “criollitos” in Córdoba Argentina 🇦🇷! Cheers!