Flaky Buttermilk Biscuits

Steps

Kid helper. A child can do steps 2, 4, 5 and 7: no knife, no heat. Steps marked “Grown-up” use a knife, a sharp tool or heat. Cooking with kids

1. Heat the oven to 450°F (230°C) and

   line (how to line a pan)

   Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

   a sheet pan with parchment.
   450°FGrown-up: heat
2. Whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the flour, baking powder, baking soda, salt and sugar in a large bowl.
   Kid step
3. Grate (how to grate)

   Grate Rub food over sharp holes to shred it into fine or coarse bits. 1. Set a box grater on a plate or board, or hold a rasp grater over the bowl.2. Hold the food firmly and press it down the grater in long strokes.3. Turn the food as you go so you always grate a flat face.4. Stop when the piece gets small; save the last nub for snacking or the stockpot. Done when: You have even shreds. Cold cheese and cold butter grate cleanest; fresh ginger grates best peeled and frozen. Safety: Stop while there is still a good handle of food left, and use a cut glove if you grate a lot.How to grate cheese, ginger and vegetables: mistakes to avoid

   the frozen butter on the large holes of a box grater straight into the flour. Toss with your fingers so every shred is coated.
   Grown-up: sharp tool
4. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. If dry flour remains at the bottom, add buttermilk a teaspoon at a time.
   Kid step
5. Turn the dough onto a floured counter and pat it into a rectangle about 3/4 inch thick.

   Fold it in thirds (how to letter fold (layers))

   Letter fold (layers) Fold dough over itself in thirds, like a letter, to stack layers of butter and dough for flaky biscuits and pastry. 1. Pat or roll the dough into a rectangle.2. Fold one third over the middle, then the other third over that, like a business letter.3. Turn the dough a quarter turn and pat or roll it out again.4. Repeat the fold as many times as the recipe says, chilling if the butter softens. Done when: You can see streaks of butter and the dough is smooth and even; after baking it pulls apart in layers. How to fold dough for flaky layers: mistakes to avoid

   like a letter, turn it a quarter turn and pat it out again. Repeat the fold two more times for layers.
   Kid step
6. Pat the dough to 1 inch thick. Cut straight down with a floured 2 1/2-inch round cutter without twisting (twisting seals the edges). Press the scraps together once to cut more.
   Grown-up: knife
7. Set the biscuits on the pan so their sides just touch, which helps them rise tall. Brush the tops with melted butter.
   Kid step
8. Bake until tall and deep golden on top.
   450°F⏱ Bake: 14 minGrown-up: heat
9. Cool a few minutes on the pan and serve warm.
   ⏱ Rest: 3 minGrown-up: heat

Tap an underlined word for how to do it, or see all techniques.

Tips

• Keep everything cold. If the butter gets soft while you work, slide the bowl into the freezer for 10 minutes.
• No buttermilk? Stir 1 tablespoon lemon juice into 7/8 cup milk and let it sit 5 minutes.

Storage

Best the day they're made. Keep leftovers airtight up to 2 days and rewarm at 350°F (175°C) for 5 minutes.

Make ahead

Freeze cut, unbaked biscuits on a tray, then bag them up to 2 months. Bake from frozen at 425°F (220°C), adding 4 to 6 minutes.

How long leftovers keep, and freezing and reheating: leftovers and storage.