Flaky, croissant-like biscuits with delicious buttery layers achieved through the dough laminating process.

Anonymous

Recipe Summary

prep:
1 hr
cook:
15 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 to 24 biscuits
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift flour, salt, baking powder, and baking soda together in a mixing bowl.

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  • Slice the butter into 1/8-inch to 1/4-inch pieces. Put the butter pieces in the flour and mix with your hands, gently rubbing the flour and butter together between your fingers without directly touching the butter to avoid melting it. Mix until the butter pieces are dime-size and covered by the flour mixture.

  • Stir buttermilk into the flour mixture; mix just until ingredients are combined and form into a ball.

  • Line a baking sheet with parchment paper.

  • Dust work surface and top of dough with flour. Roll out dough into a 3/4-inch-thick rectangle. Fold into thirds (like a letter) using a bench scraper, if needed. Turn dough a half turn, and roll back into a 3/4 inch thick rectangle. Repeat twice more, folding and rolling dough a total of three times.

  • Fold the dough into thirds once more and transfer the dough to the prepared pan. Cover with plastic wrap and refrigerate 20 minutes.

  • Place the dough on the work surface and roll it out again to 3/4 inch thickness. Use a cookie or biscuit cutter to cut the dough into rounds.

  • Place the biscuits about 1 inch apart on parchment-lined sheet pan. Cover biscuits and refrigerate for at least 20 minutes.

  • Preheat oven to 500 degrees F (260 degrees C).

  • Brush the tops of the biscuits with buttermilk. Place biscuits in preheated oven.

  • Immediately reduce oven temperature to 375 degrees F (190 degrees C).

  • Bake until biscuits are lightly browned and golden all around (any lighter and they will be doughy inside), 12 to 15 minutes. Allow biscuits to cool for 5 minutes; serve warm.

Cook's Note:

You may add cheese or herbs to dough for flavor variations.

Nutrition Facts

349 calories; protein 5g; carbohydrates 29.5g; fat 23.6g; cholesterol 62.2mg; sodium 337.3mg. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2016
Great recipe and awesome method. The only thing I did different is to freeze the butter and then use a food processor with grater blade to quickly grate it and then immediately into the flour mixture & toss gently with a silicone spatula. This works better for me instead of rubbing the butter and running the risk of softening the butter too much. I cut them into squares, using a floured chefs knife instead of the biscuit cutter. Thanks for a delicious flaky perfectly buttery biscuit recipe. Read More
(14)

Most helpful critical review

Rating: 3 stars
07/11/2018
So I followed the recipe to a T but mine were flat like hockey pucks. What did I do wrong? The flavor was great, buttery and flakey, but no rise. Appreciate your help! Read More
(2)
28 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/10/2016
Great recipe and awesome method. The only thing I did different is to freeze the butter and then use a food processor with grater blade to quickly grate it and then immediately into the flour mixture & toss gently with a silicone spatula. This works better for me instead of rubbing the butter and running the risk of softening the butter too much. I cut them into squares, using a floured chefs knife instead of the biscuit cutter. Thanks for a delicious flaky perfectly buttery biscuit recipe. Read More
(14)
Rating: 5 stars
06/28/2016
These were the best biscuits I've ever made. Delicious, flaky, and yummy. Yes, they are bit time intensive, but the result is worth it! Read More
(6)
Rating: 5 stars
10/20/2016
Mine were awesome very light and fluffy my family loved them which im a regular baker and i found these to be very easy and quick. Will make again thanks for sharing.?? Read More
(4)
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Rating: 5 stars
06/26/2016
I followed the recipe exactly and ended up with the most buttery, flaky biscuits. If you are a butterholic like I am, you will love these biscuits. Read More
(3)
Rating: 3 stars
07/11/2018
So I followed the recipe to a T but mine were flat like hockey pucks. What did I do wrong? The flavor was great, buttery and flakey, but no rise. Appreciate your help! Read More
(2)
Rating: 5 stars
06/27/2016
They were good! They didn't rise quite right and seemed like they needed more flour but I'm wondering if it might have been me getting distracted while baking since no one else seemed to have a problem. Nonetheless five stars because the kids loved them. Read More
(2)
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Rating: 5 stars
08/11/2016
I am a novice baker and these were a little scary to make. I wasn't sure if I was following the instructions perfectly enough. These are forgiving and turned out so flaky and buttery! Best biscuits I've ever had. I broiled mine at the end to brown the tops a little. Read More
(2)
Rating: 5 stars
07/17/2016
These are absolutely the best tasting biscuits I have ever made! Read More
(2)
Rating: 3 stars
10/06/2016
Mine were heavy over-worked and took forever to lightly brown. I will try this again though. I am determined to get better results. Read More
(1)
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