Flakey Buttery Biscuits

Oh yeah make these soon!  I modified the recipe a bit that I found on America’s Test Kitchen.  I did not have buttermilk so I used heavy cream.  Seemed to work.  The only thing I did wrong, and I will make again, is I did not let the dough rest in the fridge for 30 minutes PRIOR to cutting into squares! I cut and then let rest in fridge.  They would have risen higher had I followed the directions!  But nonetheless, they were amazing!!!

Flakey Buttery Biscuits

Yield: About 12

Author: Naples Foodies

I prefer King Arthur all-purpose flour for this recipe, but other brands will work. Use sticks of butter. In hot or humid environments, chill the flour mixture, grater, and work bowls before use. The dough will start out very crumbly and dry in pockets but will be smooth by the end of the folding process; do not be tempted to add extra buttermilk. Flour the counter and the top of the dough as needed to prevent sticking, but be careful not to incorporate large pockets of flour into the dough when folding.

ingredients:

• 3 cups King Arthur all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons salt
• 16 tablespoons (2 sticks) unsalted butter, frozen for 30 minutes
• 1 ¼ cups buttermilk, chilled

instructions:

How to cook Flakey Buttery Biscuits

1. Line rimmed baking sheet with parchment paper and set aside. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Coat sticks of butter in flour mixture, then grate 7 tablespoons from each stick on large holes of box grater directly into flour mixture. Toss gently to combine. Set aside remaining 2 tablespoons butter.
2. Add buttermilk to flour mixture and fold with spatula until just combined (dough will look dry). Transfer dough to liberally floured counter. Dust surface of dough with flour; using your floured hands, press dough into rough 7-inch square.
3. Roll dough into 12 by 9-inch rectangle with short side parallel to edge of counter. Starting at bottom of dough, fold into thirds like business letter, using bench scraper or metal spatula to release dough from counter. Press top of dough firmly to seal folds. Turn dough 90 degrees clockwise. Repeat rolling into 12 by 9-inch rectangle, folding into thirds, and turning clockwise 4 more times, for total of 5 sets of folds. After last set of folds, roll dough into 8 1/2-inch square about 1 inch thick. Transfer dough to prepared sheet, cover with plastic wrap, and refrigerate for 30 minutes. Adjust oven rack to upper-middle position and heat oven to 400 degrees.
4. Transfer dough to lightly floured cutting board. Using sharp, floured chef’s knife, trim 1/4 inch of dough from each side of square and discard. Cut remaining dough into 9 squares, flouring knife after each cut. Arrange biscuits at least 1 inch apart on sheet. Melt reserved butter; brush tops of biscuits with melted butter.
5. Bake until tops are golden brown, 22 to 25 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 15 minutes before serving.

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