Gold Medal Self Rising Flour Biscuit Recipe: Flaky Layers in 20 Minutes

I’ve perfected the art of creating flaky biscuits using self-rising flour, and the results are consistently impressive. This method delivers tender layers with minimal effort.

The key is handling the dough gently and using cold ingredients to create that signature texture. Ready in just 20 minutes, these biscuits will elevate any meal.

Ingredients for Gold Medal Self Rising Flour Biscuit

Cold butter and self-rising flour create those signature tender layers with ease.

The flour is non-negotiable here—Gold Medal Self-Rising gives the perfect rise and texture. Cold butter is essential (don’t even think about room temp), and Plugra or Kerrygold are top choices for that flaky finish. The milk should be ice-cold too; I keep a bottle in the fridge door just for biscuits. If your baking powder is old, replace it—freshness makes all the difference.

No buttermilk? Whole milk plus 1 tsp lemon juice or vinegar works in a pinch. Self-rising flour can be swapped for all-purpose plus 1.5 tsp baking powder and 0.5 tsp salt per cup, but the texture won’t be identical. For a richer flavor, substitute heavy cream for the milk. The honey glaze is optional, but it adds a subtle sweetness that pairs well with savory meals.

Biscuits are best served warm, straight from the oven. Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-10 minutes to restore flakiness. Freeze unbaked dough for up to 1 month.

Step-by-Step Instructions for Gold Medal Self-Rising Flour Biscuits

Master the technique for tall, flaky biscuits with perfect golden layers every time.

Step 1: Cut Cold Butter into Flour Mixture

In a large bowl, whisk together the 2 cups Gold Medal Self-Rising Flour, 1 tsp Baking Powder, 1 tbsp Granulated Sugar, and 0.5 tsp Salt until fully combined. This ensures even distribution of leavening agents for maximum lift.

Add the 0.5 cup Cold Unsalted Butter (cut into small cubes) to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces visible. The key is keeping the butter cold—this creates steam during baking, which forms those coveted flaky layers.

Step 2: Incorporate Wet Ingredients Gently

Make a well in the center of the flour-butter mixture. Pour in the 0.75 cup Whole Milk and 0.25 cup Buttermilk. Using a wooden spoon or silicone spatula, stir just until the dough begins to come together. The dough will be shaggy and slightly sticky—that’s perfect.

Overmixing develops gluten, which results in tough biscuits instead of tender ones. As soon as the flour is mostly hydrated, stop stirring. The buttermilk adds tang and extra tenderness, while the whole milk provides richness.

Step 3: Fold and Laminate for Flaky Layers

Turn the dough out onto a lightly floured surface (use extra Gold Medal Self-Rising Flour for dusting). Gently pat it into a 1-inch thick rectangle. Fold the dough in half like a book, then rotate 90 degrees and pat into another 1-inch thick rectangle. Repeat this fold-and-pat process 2 more times.

This lamination technique creates distinct layers in the biscuits. Each fold traps butter between layers of dough, which separates during baking to form those desirable flakes. Handle the dough as little as possible to maintain its tenderness.

Step 4: Shape and Cut Biscuits

Pat the dough into a final 1-inch thick rectangle. Using a 2.5-inch biscuit cutter, press straight down without twisting to cut out biscuits. Twisting seals the edges, preventing the biscuits from rising fully. Gather the scraps, gently re-pat, and cut more biscuits until all dough is used.

Place the biscuits on a parchment-lined baking sheet, touching slightly (this helps them rise upward instead of outward). For extra shine and flavor, brush the tops with 1 tablespoon Whole Milk or 1 tbsp Honey diluted in a bit of milk.

Step 5: Bake to Golden Perfection

Preheat your oven to 450°F. Bake the biscuits on the middle rack for 12-15 minutes until the tops are golden brown and the layers are clearly visible. Rotate the pan halfway through baking for even browning if your oven has hot spots.

Remove from the oven when the biscuits are tall and golden. Serve immediately while warm—the butter will still be melting between the layers, creating that perfect flaky texture. The biscuits should pull apart easily, revealing distinct, tender layers inside.

Flavor Customization for These Flavors

Sweet Variations

For a sweeter biscuit, increase the granulated sugar to 2 tbsp and add 1 tsp cinnamon to the dry ingredients. The cinnamon pairs beautifully with the buttery layers. I also love adding ½ cup raisins or chopped dried apricots for a fruity twist. 💛

Savory Twists

Add ½ cup shredded sharp cheddar and 2 tbsp chopped chives for a cheesy, herby flavor. The cheese melts into the layers, creating pockets of gooey goodness. For a spicy kick, mix in ¼ tsp cayenne pepper or 1 tbsp diced jalapeños.

Herb Infusions

Mix in 1 tbsp fresh rosemary or thyme leaves for an aromatic touch. The herbs add a subtle earthiness that complements the buttery richness. I finely chop the herbs to distribute them evenly throughout the dough.

Cheese Lovers

For ultra-cheesy biscuits, fold in 1 cup shredded sharp cheddar and ¼ cup grated Parmesan after the first lamination. The Parmesan adds a salty depth, while the cheddar creates stretchy, melty layers. Brush with garlic butter after baking for extra indulgence.

Garlic and Herb

Add 1 tbsp garlic powder and 1 tbsp dried Italian seasoning to the dry ingredients. The garlic adds a punch, while the herbs bring a Mediterranean flair. These biscuits are perfect alongside pasta dishes or soups. 🌟

Spicy Kick

For heat lovers, mix in ¼ tsp cayenne and ½ tsp smoked paprika. The smokiness balances the spice, creating a complex flavor profile. I also like to brush the tops with melted butter and a pinch of flaky sea salt after baking.

Frequently Asked Questions