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How to Make Chef John's Butter Puff Biscuit Dough - A Step-by-Step Guide

Butter puff biscuit dough is a delicious and versatile base for a wide variety of sweet and savory baked goods. This recipe for Chef John's Butter Puff Biscuit Dough produces a flaky and buttery dough that can be used to make biscuits, tarts, turnovers, and more. Whether you're craving a simple and satisfying breakfast treat or an impressive dessert to impress your friends and family, this recipe is sure to become a go-to favorite in your kitchen.

This recipe is inspired by the classi...

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Ingredients

  • 2 cups self-rising flour
  • ¾ cup cold water, or as needed
  • 7 tablespoons frozen unsalted butter

Information

  • Prep Time: 30 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 6

  • 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 on a floured surface, roll into a rectangle, and make another tri-fold. Roll back out 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 dough in plastic wrap and chill until ready to use.

    • Nutrition

    266 cal.

    • Total Fat: 14g
    • Saturated Fat: 9g
    • Cholesterol: 36mg
    • Sodium: 532mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 1g
    • Total Sugars: 0g
    • Protein: 4g
    • Calcium: 146mg
    • Iron: 2mg
    • Potassium: 56mg

    Categories

    Breakfast recipes
    Bread recipes
    Bread recipes
    Dessert recipes
    Biscuit recipes