Flaky Butter Biscuits

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Makes: 6 servings adjust
This recipe is from Brock's "Breakfast Baking" class at Hill's Kitchen.

Directions
 

Step 1

Heat oven to 500 F and position a rack in the middle of the oven

Ingredients

  • 8 ounces Flour
  • 1 tablespoon Granulated Sugar
  • 2 1⁄4 teaspoons Baking Powder
  • 1⁄4 teaspoon Baking Soda
  • 1⁄4 teaspoon Kosher Salt

Step 2

Mix flour, sugar, baking powder, salt, and baking soda well in a bowl.

Ingredients

  • 4 ounces Sweet Butter, very cold

Step 3

Cut butter into 1/4" slices. Stack 4 slices and cut into three section, and then again in half. Toss with flour mixture, breaking up the butter cubes with your fingers without smashing them.

Ingredients

  • 1⁄4 cup Buttermilk, very cold

Step 4

Add the buttermilk and stir until you get a shaggy dough.
 

Step 5

Dump dough onto a floured counter top and press into a 2/4" thick rectangle. Using a bench knife, fold the rectangle onto itself again as if folding a tri-fold letter. Press back out into another 2/4" rectangle and fold again. Repeat for 3 tri-folds in total.
 

Step 6

Roll or press dough out into 1/2" and cut with a biscuit cutter. Transfer to a sheet pan, leaving about 1/2" between them. You can gently re-roll sraps 2 times before they become too tough.
 

Step 7

Put in the oven and reduce heat to 450 F. Bake for 12-14 minutes, rotating pan half way through.
 

Step 8

To add some variety, add inclusions (such as 2 cups cheese, 3/4 minced herbs, or 1 cup chopped ham) by adding ingredients 1/3 at a time within each tri-fold.
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