As delicious as they seem, these chocolate cherry biscuits!
| Prep Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
Ingredients
- 2 cups self-rising flour
- ¾ cup cold water, or as needed
- 7 tablespoons frozen unsalted butter
Instructions
- Place self-rising flour and cold water in the bowl of a stand mixer. Using dough hook attachment, knead to form a soft, slightly elastic but not too sticky dough, about 2 minutes. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
- Place chilled dough on a floured surface and roll out to a 1/2-inch thick rectangle using just enough flour to keep it from sticking. Grate about 4 tablespoons of frozen butter onto the surface of the dough to within about 1/2 inch of the edge. Lightly flour a sheet of plastic wrap. Spread the plastic wrap, floured side down, onto the butter and gently press the butter into the dough. Carefully remove the plastic wrap.
- Fold 1/3 of the dough over the middle third; then fold the other 1/3 over the middle into a tri-fold with 2 layers of butter. Roll dough again into a rectangle, brush off excess flour, and create another tri-fold. Roll again to about a 1-inch thickness. Wrap dough in plastic wrap and refrigerate for another 30 minutes.
- Place chilled dough on a floured surface, roll into a rectangle, and make another tri-fold. Roll back out into a 1/2-inch thick rectangle. Grate about 3 tablespoons butter onto the surface of the dough. Cover with floured plastic wrap and press butter into dough. Remove plastic wrap. Give dough another tri-fold and press layers together. Roll out dough and fold in half. Roll out again and fold in half. Roll out dough one more time.
- Wrap dough in plastic wrap and chill until ready to use.
- You can make your own self-rising flour by sifting together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon fine salt.
- After you have grated the frozen stick of butter for the first layer, place it back into the freezer for the second grating.
- I generally bake this dough at 400 degrees F (200 degrees C). Time will depend on what it’s being used for.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 532 mg |
| Sugars | 0 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Follow the chilling and I used salted butter for a bit more flavor, you can tell the difference… excellent for roasts when not making Yorkshire pudding.. easy addition! Thank you so much!
This is a straight forward understandable recipe . Next time (and there will be a next time), I will pay more attention to the chilling. Double the recipe because you’ll eat half before you serve them.
Loved it, the best biscuits I’ve ever made.
Pretty easy to do. Also nice flavor and texture.
I made it for his Apple roses recipe! I did double it and it made 8 Apple roses using 4 apples.
They are layered and will make a nice Napoleon or Sausage roll. But if I make this recipe again I am using buttermilk and salted butter because at it is it is not a good biscuit.
Rocks.
I made this just now and was pleased with the results, even though I didn’t roll the dough correctly, and my biscuits all slanted sideways during baking. They had good texture, lots of layers, and were easy to make. I took the advice of other reviewers and used salted butter, because I wanted to eat them as biscuits. These are as good as (or in my opinion, better than) the flaky biscuits you buy in the can – without all the mystery ingredients. I thought I would save some time by using the food processor to grate the frozen butter, but it was really messy and not worth the trouble when hand-grating meant less clean-up. If you enjoy the process of preparing it yourself over the convenience of processed dough, you won’t be disappointed! My son “ordered” me to remember this recipe, so we will definitely make it again!
First round, made according to recipe. There’s very little flavor to this. Second round, used salted butter and buttermilk. Oh My Gosh! this made a world of difference. Way better. Thanx for giving me a different way to make biscuit dough when I’ve got extra time to spend.
Tasted good, but they didn’t come out quite right. I think this is more on me than the recipe and I’ll definitely try this more often and rate accordingly.
Excellent buns, so layered and buttery. This is going to be made in our home often. A tiny bit of butter as they are already buttery and a bit of homemade jam make these perfect!! Yummmy!!
I added finely shredded sharp cheese to my second batch. This recipe was very easy and my family loved them.
I made these Amazing Buttery Biscuits for my Fiance. After Eating them All, He Asked Me to “Marry Him Again. Thank-you Chef John. We’re ” Happily Married Now”
This is a great recipe and easy to do.
I loved these! My only problem was in rolling out the dough. I didn’t get it thin enough, and they rose so high in the oven that half of them toppled over. They didn’t look like much, but they were tasty!
WOW!! These are the best biscuits I’ve ever had. I didn’t change a thing, and they turned out perfect! Definitely a keeper!
Flavor was just ok, not really anything special, and not really a biscuit.
Easy ,quick & good
I have tried several tea biscuit recipes, but this is bar none the best one yet! I have made several dozen to date. They do not get to cool off, as my family devours them as soon as they are out of the oven!!
I’ve made this twice and forming croissants makes these far more appetizing-looking. A little jam and it’s all you need. Roll the dough to approximately 6 – 8″ x as wide as you can get it maintaining about 1/4″ thickness, cut in triangles, roll them up and bake ’em. The dough will last 3-4 days in the fridge, and in the freezer for longer – just set out to thaw for a couple of hours.
There are 4 of us old timers that get together every Sunday for dinner. The ages are (me) 77 to the oldest member is 98. After dinner we play cards for the afternoon. Anyway I took these buns one time for dinner and they were a big hit. They are not that difficult to make and really are very good. Doing this per Chef Johns instructions, I learned something about pizza dough too. The cooling of the dough keeps it from shrinking back all the time. I have made these several times this winter now and it has a page in my “Favorite Recipe’s” book. Keep up the good work Chef John.