This biscuit dough is similar to puff pastry but uses a much less fussy procedure. It works great for fruit tarts, ham and cheese turnovers, and chocolate croissants--and of course, plain biscuits served with butter and jam.

Recipe Summary

prep:
30 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 again on a floured surface, roll into a rectangle, and make another tri-fold. Roll back out again 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 in plastic wrap and chill until ready to use.

  • Bake at 400 degrees F (200 degrees C); see Cook's Note.

Cook's Notes:

You can make your own self-rising flour by sifting together 2 cups of all-purpose flour with 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

266 calories; protein 4.3g; carbohydrates 30.9g; fat 13.8g; cholesterol 35.6mg; sodium 531.9mg. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/30/2018
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. Read More
(29)

Most helpful critical review

Rating: 2 stars
08/11/2017
Tasted like flour Read More
(3)
34 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
03/30/2018
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. Read More
(29)
Rating: 5 stars
03/24/2018
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. Read More
(28)
Rating: 5 stars
12/07/2017
My husband and I love this recipe. This was my first time making biscuits of any kind. I did however, after reading some of the reviews regarding lack of flavor, I used cold water with a touch of vanilla extract. I just can’t stand flavorless food. Anyway, this is a keeper. I will make this for many years to come. Read More
(19)
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Rating: 4 stars
08/11/2017
this is a really good recipe! but i just cut up the dough and it was super bland, next time i would use salted butter and either add more flavor to the dough or make a special sauce for the biscuits. but i will definatly use this recipe again! Read More
(9)
Rating: 5 stars
06/30/2017
I think that these biscuits are so good both of my sisters love them and you can just keep them in a cabinet for 1to 4 days. They are just so good Read More
(7)
Rating: 5 stars
01/31/2019
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! Read More
(5)
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Rating: 5 stars
08/17/2019
I added finely shredded sharp cheese to my second batch. This recipe was very easy and my family loved them. Read More
(4)
Rating: 5 stars
03/15/2018
the only kind I will eat and make . regarding a bland taste people complains .. use high quality butter and flour also cool it longer after dough is formed Cheers ! Read More
(3)
Rating: 2 stars
12/23/2019
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. Read More
(3)
Rating: 2 stars
08/11/2017
Tasted like flour Read More
(3)
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