Flakey Buttermilk Biscuits
Cooking Instructions
- 1
Set oven rack to just below middle.
- 2
Set oven to 550°F/287.78°C.
- 3
In a large bowl combine: flour, baking powder, baking soda, salt, and sugar.
- 4
Thoroughly mix to combine.
- 5
Using a grater, on the large hole side, grate the frozen butter as far down as you safely can.
- 6
Place all butter into the flour mixture.
- 7
Quickly and gently toss/combine the butter and flour.
- 8
Add the buttermilk.
- 9
Stir together until dough appears to be a dry shaggy mess; this is expected.
- 10
Dump contents onto a lightly floured work surface
- 11
Gently press dough together into a rough rectangle approximately 5"x7" with the long side facing you.
- 12
Start the lamination process by using a bench scraper, starting at the short sides, fold the left side over by 2/3 and the fold the right side over that.
- 13
Turn the dough 90° so now the short side is facing you.
- 14
Using a rolling pin, roll dough out to a 5"x7" rectangle, using flour under your dough as needed.
- 15
Repeat steps 09-12 for 4 additional turns for a total of 05 turns.
- 16
Roll the final dough out to slightly larger than 10"x15".
- 17
Using a bench scraper, trim off shaggy edges of dough to form a 10"x15" rectangle as best as you can.
- 18
Save trimmings for later use.
- 19
Using bench scraper, cut biscuits into 02.50"x02.50" squares as best you can.
- 20
Place biscuits onto baking sheet with approximately 00.25" gap.
- 21
Brush tops of biscuits with buttermilk.
- 22
Place biscuits in very cold refrigerator for 30 -45 minutes to firm up butter in dough.
- 23
Take one piece of scrap, layer side up, begin coiling it.
- 24
Once at the end, take another scrap, pinch the ends together, and continue coiling.
- 25
Continue 23-24 until all scraps are coiled and kind of look like a giant rose.
- 26
Place on a small baking dish.
- 27
Brush top with buttermilk.
- 28
Place in very cold refrigerator for 30-45 minutes.
- 29
After biscuits have sufficiently chilled place in oven.
- 30
Bake at 550°F/287.78°C for 05.00 minutes.
- 31
Drop temperature to 450°F / 232.22°C.
- 32
Continue baking for 15 minutes.
- 33
If there is room in the oven bake the rose, otherwise, when the main biscuits are done, then bake this.
- 34
Bake for 20 minutes.
- 35
Remove from oven.
- 36
Transfer biscuits to a wire rack.
- 37
Enjoy.
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