The Secrets to my Flaky Folded Biscuits from NYT Cooking (Patreon)

I didn’t grow up in biscuit country, but I’ve been making up for lost time ever since. I’ve tried just about every kind of biscuit out there—tall and fluffy, crisp and layered, crumbly, dense, you name it—and I wanted to land on a version that brought together the best of all of them. Something with crisp, golden edges, tender layers, and a soft, buttery interior that doesn’t taste like flour or baking powder, but pure, rich butter.

Over on The New York Times, I shared the full recipe (free gift link) and testing notes (NYT paywalled article), but here’s a peek at what makes this one special. First, I freeze and grate the butter instead of cutting it into cubes. Those delicate shreds mix evenly into the flour without melting, which means they stay intact long enough to steam in the oven and create natural lift and flakiness. For the liquid, I use Greek yogurt mixed with milk, which gives the dough a slight tang, extra richness, and just enough structure to handle easily without turning tough.

Then comes my favorite trick: instead of traditional folds, I roll the dough up tightly like a jelly roll, then press it flat and cut it into triangles. Each of those spiraled layers expands as it bakes, creating a biscuit that’s crisp and shattering on the outside but soft and layered within. They also happen to look really cool when they puff up in the oven and make it simple to roll in some inclusions like blueberries, cheese and chilies, or herbs.

If you’ve ever had biscuits that were too dense, too crumbly, or just “fine,” this method fixes all of that. It’s the kind of recipe that’s easy to pull together but still feels like magic when you see what comes out of the oven.

Here's what makes the recipe special:

Frozen, grated butter = effortless flakiness and lift.

Greek yogurt + milk = tangy flavor and a tender, workable dough.

Rolled, not folded = easy layers without overworking the gluten.

Triangle cut = dramatic puff, crisp edges, and soft centers.

You can get this recipe from NYT Cooking 100% free with this gift link: Flaky Folded Biscuits