• Menu
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Before Header

  • The GAPS Diet: Everything You Need to Know
  • Blog
  • Contact

Health, Home, & Happiness

Your resource for a healthy happy home

Mobile Menu

  • THE GAPS DIET
    • I want to do the GAPS Diet, where do I start?
    • What Is The GAPS Diet?
    • GAPS Intro Diet Ebook
    • GAPS Intro Stages
    • Moving To The Next GAPS Stage
    • GAPS Family
    • GAPS & Breastfeeding
    • GAPS Cheats
    • GAPS Troubleshooting
    • Ketogenic GAPS
  • THE KETO DIET
    • How to Start the Ketogenic Diet & What You Can Eat on Keto
    • Keto Diet for Kids: Risks and Benefits (huge benefits!)
    • The Ketogenic Version of the GAPS Diet
    • Boost Your Keto: 3 Quick Changes to Get More Out of a Low Carb Diet
    • Why You Need Fat Bombs (low carb, keto, GAPS)
  • Recipes
    • breakfast
    • Main Dish
    • Dessert and Treats
    • keto recipes
    • Dairy-Free
    • Carnivore Diet/Zero Carb Diet
  • About
    • About Cara
    • Leaky Gut Treatment Through Diet
    • Healing Brain Trauma with Food, Supplements, and Lifestyle (Autism, TBI, PTSD)
    • Gourmet Candymaking Without Corn Syrup, Canned Milk, Artificial Colors or Flavors
    • The Soup Challenge
    • Folate vs Folic Acid, Tongue Ties, and Why I Regret Taking My Prenatal Vitamin
  • BeautyCounter
    • Shop Safer Skincare and Makeup
  • Classes & Ebooks
    • What Can I Eat Now? 30 Days on the GAPS Intro Diet
    • Gut-Healing Starter Pack
    • Picky Eating Solution Webinar
    • Keto Family Class
    • Freezer Cooking Class
    • Candy Making Without Corn Syrup
    • Member Login
    • Carnivore Training Wheels Class Login
  • THE GAPS DIET
    • I want to do the GAPS Diet, where do I start?
    • What Is The GAPS Diet?
    • GAPS Intro Diet Ebook
    • GAPS Intro Stages
    • Moving To The Next GAPS Stage
    • GAPS Family
    • GAPS & Breastfeeding
    • GAPS Cheats
    • GAPS Troubleshooting
    • Ketogenic GAPS
  • THE KETO DIET
    • How to Start the Ketogenic Diet & What You Can Eat on Keto
    • Keto Diet for Kids: Risks and Benefits (huge benefits!)
    • The Ketogenic Version of the GAPS Diet
    • Boost Your Keto: 3 Quick Changes to Get More Out of a Low Carb Diet
    • Why You Need Fat Bombs (low carb, keto, GAPS)
  • Recipes
    • breakfast
    • Main Dish
    • Dessert and Treats
    • keto recipes
    • Dairy-Free
    • Carnivore Diet/Zero Carb Diet
  • About
    • About Cara
    • Leaky Gut Treatment Through Diet
    • Healing Brain Trauma with Food, Supplements, and Lifestyle (Autism, TBI, PTSD)
    • Gourmet Candymaking Without Corn Syrup, Canned Milk, Artificial Colors or Flavors
    • The Soup Challenge
    • Folate vs Folic Acid, Tongue Ties, and Why I Regret Taking My Prenatal Vitamin
  • BeautyCounter
    • Shop Safer Skincare and Makeup
  • Classes & Ebooks
    • What Can I Eat Now? 30 Days on the GAPS Intro Diet
    • Gut-Healing Starter Pack
    • Picky Eating Solution Webinar
    • Keto Family Class
    • Freezer Cooking Class
    • Candy Making Without Corn Syrup
    • Member Login
    • Carnivore Training Wheels Class Login

Classic Flakey Biscuits

Home » Classic Recipes » Classic Flakey Biscuits
Jump to Recipe Print Recipe

Flakey rolled biscuits are a favorite in our house.  Biscuits have so many delicious uses.  Biscuits can be topped with sausage gravy or a fried egg for breakfast, made into delicate turkey and cheese sandwiches for lunch, served alongside a hearty soup or grilled chicken for dinner, and sweetened with strawberries and whipped cream for dessert. 

Biscuits are a treat in our house.  They come together quickly and easily with ingredients you probably already have on hand, and are leaps and bounds better than the chemical-laden franken-food variety from the cans in the grocery store. 

This biscuit recipe works best when you use your fingers to incorporate the butter into the flour mixture. If you really don’t want to, a pastry blender can be used instead. Be sure to follow the directions exactly so your biscuits turn out light, flakey, and tender – not tough, dry, or crumbly. 

Simple Classic Flakey Biscuits

Flakey Biscuits are a staple that every beginning baker wants to know how to cook. I’m currently teaching my young bakers how to make classic recipes. We’re using wheat flour (folic acid free) and reducing the sugar, but still making ‘not weird’ versions of classic recipes.

As my children get older*, I realize that they will be eventually leaving my house. And I’d like them to develop a love for a lower-sugar, real-butter versions of ‘regular’ recipes rather than have their first taste of banana bread be soaked in corn syrup and Crisco, or develop a taste for brownies that are made with rancid oils and waxy chocolate.

This recipe is this mom’s way of saying, “I know you’re not going to always eat how I eat, but here, let me show you how GOOD biscuits made with real butter and lots of love taste.

*My daughter is on keto for medical reasons and she remains on the keto diet. She is happy to help make and share these recipes, even though she cannot eat them right now.

Can’t have wheat? These recipes are suitable for other diets: 

  • Grain-Free Southern-Style Biscuits made with Honey (GAPS)
  • Grain-Free Strawberry Shortcake on an Almond Flour Biscuit (GAPS)
  • Amazing Grain-Free Breakfast Sandwiches on an Almond Flour Biscuit (GAPS)
  • Egg-Free Dairy-Free Keto Rolls 

Classic Flakey Biscuits

Course: Bread
Cuisine: comfort food
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 biscuits
Calories: 145 kcal
Author: Cara

These are perfect flakey biscuits to eat with soup, top with jam, or even roll out into a flakey biscuit pizza crust. 

Biscuits are best made by getting your hands all into the butter and flour to combine. If you don't like touching your food as you make it, a pastry blender can be used - but trust me, the best results come from using your fingers to find clumps of butter and work it into the flour.

While we usually post recipes for the GAPS and Keto diets, I do still enjoy baking for friends and family with wheat flour. If you're going to indulge, it should be good - right? :) This is part of a baking series as I show my children how to bake classic recipes from scratch - most of these recipes are adapted from Joy of Cooking.  When adapting recipes, typically  I reduce the sugar and change the directions so that both the wet and dry ingredients are done in the same bowl to save dishes. 

We always use folic-acid-free flour. 

Print

Ingredients

  • 2 cups all purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 5 tablespoons butter cold, cut into pieces
  • 2 tablespoons sugar or honey, optional
  • 3/4 cup half and half You can make half-and-half by using half whole milk and half heavy cream

Instructions

  1. Preheat oven to 425° F. Line a baking sheet with parchment paper.

  2. In a large mixing bowl, combine flour, baking powder, and sea salt.

  3. Cut cold butter into pieces- about 16 pieces per stick (cut lengthwise and then at each tablespoon marker). Butter must be cold or your biscuits will not have the correct texture.

  4. Drop a few pieces of butter into your flour mixture at a time, and toss gently - like you're coating chicken for frying. You don't want the butter to clump together, but instead want to have it evenly distributed in the flour.

  5. Next, use your fingers to work the flour into the butter, until about half the mixture resembles breadcrumbs, but the other half still contains pea-sized pieces of butter. This takes about 5 minutes. Do not use a stand mixer for this step or your biscuits will be tough. A pastry blender can be used instead of your fingers if desired.

  6. Once the butter and flour is combined, sprinkle with optional sugar or honey. Add in all the heavy cream and mix with a fork, gently, and without overmixing.

  7. Add up to 3 tablespoons milk as needed to make a stiff dough that just holds together for rolled biscuits, or a slightly more wet dough (cookie dough consistency) for drop biscuits.

  8. For flakey rolled biscuits (my favorite!), divide dough into 2 halves, and roll to 1-1/2 inches thick between two pieces of parchment paper. If dough is tacky, sprinkle 1-2 tablespoons flour over the top, but do not add too much flour.

    After rolling out, cut into desired shapes - we usually just cut into equal rectangles or squares, but cookie cutters can be used for extra special biscuits.

    Brush off excess flour after rolling out. Tops can be sprinkled with sugar or cinnamon-sugar if desired.

    Transfer biscuits to prepared cookie sheet, leaving 1-1/2-2 inches between biscuits. Bake on the center rack for 12-18 minutes, until the corners turn golden brown and the biscuit is cooked through. Cool for 5 minutes on the cookie sheet and serve.

  9. For drop biscuits (faster, but less flakey), mix in additional 1/4-1/2 cup half and half. Use a soup spoon or serving spoon to drop 1/4-cup portions of biscuit dough on the prepared cookie sheet 2 inches apart and bake on the center rack for 12-18 minutes, until the corners turn golden brown and the biscuit is cooked through. Cool for 5 minutes on the cookie sheet and serve.

Recipe Notes

Adapted from the Joy of Cooking Book (reduced sugar, gluten-free option, changed instructions)

Nutrition Facts
Classic Flakey Biscuits
Amount Per Serving (1 Biscuit)
Calories 145 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 18mg6%
Sodium 145mg6%
Potassium 76mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 199IU4%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Other recipes in this series: 

  • Classic Banana Bread
  • Classic Blueberry Muffins

5 Delicious Keto FatBombs

Sign up to get my 5 Best Keto Fatbomb Recipes sent right to your inbox! Plus a bonus pizza recipe :)

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit
Please follow and like us:
error
fb-share-icon
Tweet
fb-share-icon
← Classic Blueberry Muffins Classic Cranberry-Oat Muffins →

About Cara

Cara is the main author here at Health Home and Happiness. She loves the health and energy that eating well and playing well provides and has a goal to share what she's learned with as many families interested in making healthy changes as possible.

She helps other families achieve health in simple steps through healing their gut with the GAPS Diet and helps them stock their freezer for busy days with the Allergy-Friendly Afternoon Freezer Cooking Class.

Previous Post: « Does Advanced TRS Contain Aluminum?
Next Post: Easy Keto Cream of Pumpkin Soup »

Reader Interactions

Comments

  1. Bonnie

    September 24, 2020 at 4:59 pm

    5 stars
    Hi Cara,
    Any alternative for all purpose flour for those of us who prefer to stay gluten-free?

    Thank you,
    Bonnie

    Reply
    • Cara

      September 25, 2020 at 8:29 am

      Yes for sure! I have these biscuits here that are gluten-free :)

      Reply
  2. Amanda Mason

    October 20, 2020 at 5:54 am

    I love that you are recognizing that your children might grow up and experiment with other ways of eating. I made some mistakes along the way parenting my grown-up children that I think pushed them away from a lot of things I believe in and tried to teach. I am trying to have a better balance with my younger set of children. Even if children grow up to eat a more standard diet but the food is homemade they are doing better than most :)

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Return to top of page

© 2021 healthhomeandhappiness.com · Affiliates · Log in

This website uses cookies to provide you with the best browsing experience.

Find out more or adjust your settings.

Health, Home, & Happiness
Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.