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Flaky cheese biscuits on a plate
Crispy layered cheese biscuits

Flaky Cheese Biscuits

Author: Flavelo
Recipes Cakes and Desserts Appetizers
The secret to flaky biscuits is folding: dough, butter, dough, butter... In the oven, the water in the butter turns to steam, forcing the layers apart, creating height and airiness. The cheese on top is the crowning glory that bakes to a crisp.
🕒 Prep Time 40 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 20 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Rolling pin
  • Biscuit cutter
  • Pastry brush

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Proof yeast in sweet milk. Rub flour with 1.7 oz butter. Add salt, egg, sour cream, yeast. Knead. Rest 15 mins.

Tip: Foundation is key; dough shouldn't be too tough.
2 ✓

Roll into rectangle. Spread half the remaining soft butter, sprinkle cheese. Fold sides to center, then in half. Chill 20 mins.

Tip: Chilling keeps butter from leaking.
3 ✓

Repeat roll and fold with remaining butter/cheese. Chill 20 mins.

Tip: Lamination creates flakes.
4 ✓

Roll to finger thickness, score, cut. Brush with egg, sprinkle cheese. Rest on tray 20 mins.

Tip: Final rise happens here.
5 ✓

Bake at 400°F (200°C) for 20-25 mins until golden.

Tip: High heat triggers the steam lift.

Recipe FAQ

Why did my biscuit fall over?
Poor cutting technique: twisting the cutter seals the sides, causing uneven growth. Press straight down!
Why isn't it flaky?
The butter melted during handling. Always work cool and chill between folds.

Ingredients

  • 1 lb All-Purpose Flour
  • 9 oz Cold Unsalted Butter
  • 2/3 cup Sour Cream
  • 1 large Egg (for dough)
  • 1 packet Active Dry Yeast (2 1/4 tsp)
  • 1/2 cup Lukewarm Milk
  • 1 tsp Sugar
  • 2 tsp Salt
  • 5 oz Shredded Cheese (e.g., Trappist or Cheddar)
  • 1 large Egg (for egg wash)