Yonker Biscuits Baking Tips (Print)
Learn to craft soft, golden Yonker Biscuits with simple steps and pantry staples.
# Ingredients:
01 -
2 ½ cups (300g) self-rising flour, plus more for dusting
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½ cup (113g) unsalted butter, very cold and cut into ½-inch cubes, or ½ cup (118ml) vegetable oil
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1 cup (240ml) cold buttermilk or whole milk mixed with 1 tablespoon lemon juice or white vinegar, rested for 5 minutes
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1 tablespoon granulated sugar (optional)
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½ teaspoon salt (if using all-purpose flour)
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2 tablespoons melted butter or milk for brushing tops (optional)
# Directions:
01 -
Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
02 -
In a large mixing bowl, whisk together the self-rising flour and optional sugar and salt (if using).
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If using cold butter: Add the cubed butter to the flour mixture and cut it in using a pastry blender, your fingertips, or two knives until the mixture resembles coarse crumbs with pea-sized butter pieces. If using vegetable oil: Pour the oil into the flour mixture and mix with a fork until crumbly.
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Make a well in the center of the flour mixture. Pour in the cold buttermilk and gently mix with a fork or rubber spatula until just combined. Do not overmix.
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Turn the dough onto a lightly floured surface. Gently knead 5-6 times until it comes together. To create flakier layers, pat the dough into a rectangle, fold it in thirds, and repeat 2-3 times.
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Pat the dough to a thickness of ½ to ¾ inch. For cut biscuits: Use a 2-inch floured cutter to cut biscuits, pressing straight down without twisting. Gather and re-pat scraps as needed. For drop biscuits: Use an ice cream scoop or large spoon to drop dough mounds onto the baking sheet, spacing them 1-2 inches apart.
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If desired, brush the tops of the biscuits with melted butter or milk for a golden finish.
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Bake for 12-15 minutes or until tops are golden brown. Baking time may vary by oven and biscuit size.
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Remove from the oven and transfer biscuits to a wire rack to cool slightly. Serve warm.
# Notes:
01 -
For best results, keep butter and buttermilk as cold as possible to ensure flaky biscuits.