Directions
- 1Grate frozen butter on large holes of box grater.
- 2Add flour, salt, sugar, baking powder, and baking soda to a bowl and whisk together.
- 3Add frozen grated butter and crumble butter flakes into the flour to create a gravely texture. Work quickly to keep from melting the butter.
- 4Drizzle in buttermilk while stirring the mixture.
- 5Flip the dough mix out onto a well floured work surface. Press the powdery mess of dough into a rough rectangle.
- 6Use 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.
- 7Rotate 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.
- 8Rotate 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.
- 9Rotate 90 degrees, roll, rotate 90 and roll. In total, you’re rolling and folding 5 times.
- 10After 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.
- 11Place now cooled dough onto a floured worksurface and slowly roll out into a 10”x10” (25cm) square.
- 12Use 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.
- 13After 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
- 425 g all purpose flour
- 8 g salt
- 15 g granulated sugar
- 15 g baking powder
- 3 g baking soda
- 300 g whole buttermilk
Equipment
box graterrolling pinbowlbench scrapersheet trayoven
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