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Chef John's Butter Puff Biscuit Dough

Rated as 4.37 out of 5 Stars

"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."
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1 h 30 m servings 266
Original recipe yields 6 servings


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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 266 calories; 13.8 30.9 4.3 36 532 Full nutrition

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  1. 30 Ratings

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Most helpful positive review

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 maint...

Most helpful critical review

Tasted like flour

Most helpful
Most positive
Least positive

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 maint...

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...

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...

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 bisc...

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

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 w...

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 !

These turned out great despite some missteps and not seeing my dough roll out nearly as fast and as easy as the video. Also, shredding the butter is not quite as easy as it looked especially whe...

This is great for making biscuits as well as napoleons. We loved it. Thanks Chef John.