Biscuit Bliss: Chef Chris Scott’s Tips for Baking the Perfect Flaky Delights

Whipping Up Holiday Magic Unleash the Flaky Delight of 'Top Chef' Finalist's Decadent Biscuits

Top Chef finalist shares mouth-watering biscuit recipe for the holidays.

Chef Chris Scott of Butterfunk and Top Chef Courtesy of Chris Scott

Oh, the holidays! A time for feasts, family, and, of course, fabulous fashion. But let’s not forget the unsung hero of the holiday meal – the biscuit. Those flaky, melt-in-your-mouth delights that make any dish sing with joy. But fear not, my stylish friends, for we have a biscuit guru in our midst. None other than Chef Chris Scott, the co-founder of Butterfunk Biscuit Co. and a “Top Chef” finalist. He graciously shared his tips with VoiceAngel, and let me tell you, they’re just as delightful as a fresh batch of biscuits.

Are you ready to take your biscuit game to the next level? Well, get your aprons on and let’s dive into Chef Chris Scott’s biscuits secrets.

1. Trim It Like It’s Hot

Getty Image photo of two biscuits Chef Chris Scott owns the popular Manhattan restaurant Butterfunk Biscuit Co. Keiko Iwabuchi/Getty Images

When it comes to cutting out your biscuits, forget about those ordinary cutters or glass cups. Chef Chris Scott is all about using a bench scraper or even a spackle cutter (yes, from Home Depot!). Why, you ask? Well, those typical cutters tend to press down on the edges, sealing them shut and preventing that glorious rise. We want our biscuits to soar like fashionistas on a runway, right?

2. Flour with Flair

A sifter full of flour Low-protein flours typically stay between 5% to 10%. Yulia Naumenko/Getty Images

Chef Scott knows that when it comes to flour, we can do better than just all-purpose. Elevate your biscuit recipe with a flour that has less protein, like cake flour or self-rising flour. These “soft wheat” flours, with their flaky and tender nature, will have you sashaying through biscuit bliss.

3. Embrace the Fat

Biscuit and melted butter Ingredients like Crisco can help biscuits handle heavy foods and gravy. LauriPatterson/Getty Images

Butter, butter, oh delicious butter! While chilled butter gets the job done, Chef Scott suggests adding some Crisco or cold lard to your biscuit dough. Why? Well, it’s like giving your biscuits a fashionable accessory. They’ll be able to handle the heavy gravies and hold up even the most glamorous toppings. No crumbling biscuits here, my friends.

4. Keep It Folded

Man holding folded dough in the kitchen. Many biscuit and baked goods recipes call for bakers to laminate the dough with butter. Mint Images/Getty Images

Laminating the dough is a fancy term for folding butter into the dough to create those lovely layers we all crave. But here’s the secret: don’t overwork that dough, darling. Chef Scott recommends sticking to just three folds. Too much handling and the dough will throw a temper tantrum, resulting in a less-than-fabulous rise. So, be swift, be precise, and let those layers shine!

5. Let’s Get Fancy

Biscuit covered in gravy and bacon bits on a green plate. Bakers can use tasty add-ins like cheese and scallions to boost flavor. Royalty-free/Getty Images

Now that you have the basics down, it’s time to let your creativity shine. Chef Scott knows how to dress up a biscuit like no other. From glazes to spreads, the options are endless. Honey butter? Yes, please! And why stop there? Cheese and scallions add a touch of sophistication to any biscuit affair. Oh, and have you heard about his pretzel biscuit experiment? It’s a match made in foodie heaven.

So, my fabulous fashionistas, armed with these tips from Chef Chris Scott, go forth and conquer the world of biscuits. Let your culinary creations be the stars of any meal. And don’t forget to bring a dash of fashion flair to your biscuits – after all, even our taste buds deserve to be stylishly satisfied.

Tell us your favorite biscuit tips or share your mouth-watering biscuit creations in the comments below. Bon appétit!