Extremely Flaky Biscuits

35 mins
Serves 9
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Directions

  1. 1Grate frozen butter on large holes of box grater.
  2. 2Grate frozen butter on large holes of box grater.
  3. 3Grate frozen butter on large holes of box grater.
  4. 4Add flour, salt, sugar, baking powder, and baking soda to a bowl and whisk together.
  5. 5Add flour, salt, sugar, baking powder, and baking soda to a bowl and whisk together.
  6. 6Add flour, salt, sugar, baking powder, and baking soda to a bowl and whisk together.
  7. 7Add frozen grated butter and crumble butter flakes into the flour to create a gravely texture. Work quickly to keep from melting the butter.
  8. 8Add frozen grated butter and crumble butter flakes into the flour to create a gravely texture. Work quickly to keep from melting the butter.
  9. 9Add frozen grated butter and crumble butter flakes into the flour to create a gravely texture. Work quickly to keep from melting the butter.
  10. 10Drizzle in buttermilk while stirring the mixture.
  11. 11Drizzle in buttermilk while stirring the mixture.
  12. 12Drizzle in buttermilk while stirring the mixture.
  13. 13Flip the dough mix out onto a well floured work surface. Press the powdery mess of dough into a rough rectangle.
  14. 14Flip the dough mix out onto a well floured work surface. Press the powdery mess of dough into a rough rectangle.
  15. 15Flip the dough mix out onto a well floured work surface. Press the powdery mess of dough into a rough rectangle.
  16. 16Use a rolling pin to roll dough out into an 18”/45cm long rectangle. Fold the dough - fold top third down over the middle third, then fold bottom (unfolded dough) up over the now folded 2 layers.
  17. 17Use a rolling pin to roll dough out into an 18”/45cm long rectangle. Fold the dough - fold top third down over the middle third, then fold bottom (unfolded dough) up over the now folded 2 layers.
  18. 18Use a rolling pin to roll dough out into an 18”/45cm long rectangle. Fold the dough - fold top third down over the middle third, then fold bottom (unfolded dough) up over the now folded 2 layers.
  19. 19Rotate entire folded mass 90 degrees and use rolling pin to roll out into an 18”/45cm long rectangle again. Fold again as you did the first time.
  20. 20Rotate entire folded mass 90 degrees and use rolling pin to roll out into an 18”/45cm long rectangle again. Fold again as you did the first time.
  21. 21Rotate entire folded mass 90 degrees and use rolling pin to roll out into an 18”/45cm long rectangle again. Fold again as you did the first time.
  22. 22Rotate 90 degrees again and flip to the back side. Use rolling pin to roll into an 18”/45cm long rectangle a third time. Fold again.
  23. 23Rotate 90 degrees again and flip to the back side. Use rolling pin to roll into an 18”/45cm long rectangle a third time. Fold again.
  24. 24Rotate 90 degrees again and flip to the back side. Use rolling pin to roll into an 18”/45cm long rectangle a third time. Fold again.
  25. 25Rotate 90 degrees, roll, rotate 90 and roll. In total, you’re rolling and folding 5 times.
  26. 26Rotate 90 degrees, roll, rotate 90 and roll. In total, you’re rolling and folding 5 times.
  27. 27Rotate 90 degrees, roll, rotate 90 and roll. In total, you’re rolling and folding 5 times.
  28. 28After the fifth fold, flip dough so the bottom side is facing up again and use the rolling pin to pound and flatten the dough just a bit. Place on a tray, cover with a towel, and refrigerate for about 10 minutes to firm up the butter and relax gluten.
  29. 29After the fifth fold, flip dough so the bottom side is facing up again and use the rolling pin to pound and flatten the dough just a bit. Place on a tray, cover with a towel, and refrigerate for about 10 minutes to firm up the butter and relax gluten.
  30. 30After the fifth fold, flip dough so the bottom side is facing up again and use the rolling pin to pound and flatten the dough just a bit. Place on a tray, cover with a towel, and refrigerate for about 10 minutes to firm up the butter and relax gluten.
  31. 31Place now cooled dough onto a floured worksurface and slowly roll out into a 10”x10” (25cm) square.
  32. 32Place now cooled dough onto a floured worksurface and slowly roll out into a 10”x10” (25cm) square.
  33. 33Place now cooled dough onto a floured worksurface and slowly roll out into a 10”x10” (25cm) square.
  34. 34Use a floured knife or bench scraper to cut dough into 9 even squares. Transfer squares to a parchment lined sheet tray. Preheat oven and freeze the cut biscuit dough for 20 minutes.
  35. 35Use a floured knife or bench scraper to cut dough into 9 even squares. Transfer squares to a parchment lined sheet tray. Preheat oven and freeze the cut biscuit dough for 20 minutes.
  36. 36Use a floured knife or bench scraper to cut dough into 9 even squares. Transfer squares to a parchment lined sheet tray. Preheat oven and freeze the cut biscuit dough for 20 minutes.
  37. 37After removing from freezer, brush tops of biscuit with melted butter then bake at 400F/205C for 20-24 minutes, rotating the tray halfway through baking.
  38. 38After removing from freezer, brush tops of biscuit with melted butter then bake at 400F/205C for 20-24 minutes, rotating the tray halfway through baking.
  39. 39After removing from freezer, brush tops of biscuit with melted butter then bake at 400F/205C for 20-24 minutes, rotating the tray halfway through baking.

Ingredients

  • 230 g unsalted european butter
  • 230 g unsalted european butter
  • 230 g unsalted european butter
  • 425 g all purpose flour
  • 425 g all purpose flour
  • 425 g all purpose flour
  • 8 g salt
  • 8 g salt
  • 8 g salt
  • 15 g granulated sugar
  • 15 g granulated sugar
  • 15 g granulated sugar
  • 15 g baking powder
  • 15 g baking powder
  • 15 g baking powder
  • 3 g baking soda
  • 3 g baking soda
  • 3 g baking soda
  • 300 g whole buttermilk
  • 300 g whole buttermilk
  • 300 g whole buttermilk

Equipment

box graterrolling pinbowlbench scrapersheet trayoven