Flaky Biscuits

Flaky Biscuits

  • 4-5

  • 30 minutes

Ingredients

  • 3 cups (15 ounces / 425 grams) Tegner Mill all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons salt
  • 16 tablespoons (2 sticks) unsalted butter, frozen for 30 minutes
  • 1 ¼ cups buttermilk, chilled

Directions

  1. Line a rimmed baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Coat sticks of butter in the flour mixture, then grate 7 tablespoons from each stick on the large holes of a box grater directly into the flour mixture. Toss gently to combine. Set aside the remaining 2 tablespoons of butter.
  4. Add buttermilk to the flour mixture and fold with a spatula until just combined (dough will look dry).
  5. Transfer dough to a liberally floured counter. Dust the surface of the dough with flour, then use your floured hands to press it into a rough 7-inch square.
  6. Roll the dough into a 12 by 9-inch rectangle, with the short side parallel to the counter edge.
  7. Starting at the bottom, fold the dough into thirds like a business letter, using a bench scraper or metal spatula to release any sticking dough.
  8. Turn the dough 90 degrees clockwise, then repeat rolling and folding into thirds, turning clockwise 4 more times, for a total of 5 sets of folds.
  9. After the last set of folds, roll the dough into an 8 ½-inch square, about 1 inch thick. Transfer the dough to the prepared sheet, cover with plastic wrap, and refrigerate for 30 minutes.
  10. Adjust the oven rack to the upper-middle position and preheat the oven to 400°F.
  11. Transfer the dough to a lightly floured cutting board. Using a sharp, floured chef’s knife, trim ¼ inch of dough from each side and discard. Cut the remaining dough into 9 squares, flouring the knife after each cut. Arrange biscuits at least 1 inch apart on the prepared baking sheet.
  12. Melt the reserved butter and brush the tops of the biscuits.
  13. Bake until the tops are golden brown, about 22 to 25 minutes, rotating the sheet halfway through baking.
  14. Transfer biscuits to a wire rack and let cool for 15 minutes before serving.

Special thanks to Gather - Modesto for sharing this delicious recipe with us!

Flaky Biscuits