We love these super flakey, buttery biscuits. To create the beautiful layers, fold the dough over itself 5 times, then simply punch out and bake. Also make sure not to overwork your ingredients!
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | about 10 cut-out biscuits |
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 2 tablespoons baking powder
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1 stick very cold unsalted butter, diced (freeze for 30 minutes before dicing)
- 1 cup cold whole milk or well-shaken buttermilk, plus more for brushing
- Flavored butters, for serving (recipes follow)
- 1 stick softened butter
- 1/4 cup chopped dill
- 2 tablespoons capers
- Zest and juice of 1 lemon
- 1 stick softened butter
- 3 tablespoons mango chutney
- 2 tablespoons roasted curry powder
- 1 stick softened butter
- 2 tablespoons pure maple syrup
- 1 tablespoon adobo sauce, from a can of chipotles
Instructions
- Preheat the oven to 425˚ F. Combine the flour, baking powder, sugar and salt in a food processor. Pulse to combine. Pulse in the diced butter just a few times, until it is in pea-size pieces.
- Transfer the mixture to a large bowl. Stir in the milk or buttermilk until the dough just comes together but is not fully combined. Turn out onto a lightly floured surface, then gather the dough together and pat into a 3/4-inch-thick rectangle (5 by 10 inches). Fold the rectangle in half and pat until 3/4 inch thick again. Repeat the folding and patting process 4 more times, ending with a 3/4-inch-thick rectangle (5 by 10 inches).
- Dip a 2 1/2-inch round biscuit cutter in flour and cut out 8 biscuits, going all the way to the edge of the rectangle (don’t leave any space between the biscuits when you cut). Gather the scraps together, kneading as little as possible; pat until 3/4 inch thick and cut out about 2 more biscuits. (Alternatively, use a sharp knife to cut the dough into 2 1/2-inch squares.)
- Place the biscuits on an ungreased, unlined baking sheet. Brush the tops lightly with milk or buttermilk. Bake until golden, 12 to 15 minutes.
- Mash butter with dill, capers, lemon zest and juice.
- Puree butter with mango chutney and curry powder.
- Puree butter with maple syrup and adobo sauce.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 493 |
| Total Fat | 38 g |
| Saturated Fat | 24 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 5 g |
| Cholesterol | 100 mg |
| Sodium | 325 mg |
Reviews
These were really good and easy. They turned out flaky and had the right amount of salt. I used buttermilk for the recipe and brushed on top.