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.
TOP Reviews:
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.
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 when you get to the end of the stick. I appreciate the recipe as I love puff pastry and biscuits (who doesn’t?). I did use 3 oz salted butter based on reviews that there wasn’t a lot of flavor, instead of using only unsalted but I am not sure that was necessary because if you butter the biscuit afterward with salted butter that should be good enough. I made little biscuits and mistakenly baked them at 375 which I am used to for puff. Baked them for 20 min. Taste great, flaky but still biscuits and rose well. I added a pic so you can see the layers. I think I did an extra lamination step. I will use this again and have to figure out what else to do with them rather than just putting some butter and jam on them which tastes great. Thanks for this innovative recipe!
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.
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!
Ingredients
2 cups self-rising flour
3/4 cup cold water, or as needed
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Ingredients
2 cups self-rising flour
3/4 cup cold water, or as needed
7 tablespoons frozen unsalted butter
Directions
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.
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.
From: allrecipes.com