The Best Biscuit I've Ever Tasted

Breaking down the techniques and steps to help you make the flakiest biscuits of your life. Click here https://www.eboost.com/brianl and use my code BRIANL to get 30% off sitewide at EBOOST.com or visit your local CVS nationwide to find your favorite SUPER FUEL flavors.

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-- RECIPE --
▪230g or 1/2lb unsalted european butter (plugra or kerrygold) - frozen
▪425g or 3.4c ap flour
▪8g or 1 1/4tsp salt
▪15g or 1 1/4Tbsp granulated sugar
▪15g or 1Tbsp baking powder
▪3g or 2/3tsp baking soda
▪300g or 1 1/4c whole buttermilk

Grate frozen butter on large holes of box grater.

Add flour, salt, sugar, baking powder, and baking soda to a bowl and whisk together. Add frozen grated butter. Use your fingers to crumble butter fakes into the flour to create a gravely texture. Work quickly to keep from melting the butter. Drizzle in buttermilk while stirring the mixture.

Flip the dough mix out onto a well floured work surface. Press the powdery mess of dough into a rough rectangle. Use a rolling pin to roll dough out into an 18”/45cm long, 6-7”/17cm wide rectangle.

Now fold the dough - fold top third down over the middle third, then fold bottom (unfolded dough) up over the now folded 2 layers. Rotate entire folded mass 90 degrees and use rolling pin to roll out into an 18”/45cm long rectangle again. Fold again as you did the first time. Rotate 90 degrees again and flip to the back side. Use rolling pin to roll into an 18”/45cm long rectangle a third time. Fold again. Rotate 90 degrees, roll, rotate 90 and roll. In total, you’re rolling and folding 5 times. After the fifth fold, flip dough so the bottom side is facing up again and use the rolling pin to pound and flatten the dough just a bit. Place on a tray, cover with a towel, and refrigerate for about 10 minutes to firm up the butter and relax gluten.

Place now cooled dough onto a floured worksurface and slowly roll out into a 10”x10” (25cm) square. Use a floured knife or bench scraper to cut dough into 9 even squares. Transfer squares to a parchment lined sheet tray. Preheat oven and freeze the cut biscuit dough for 20 minutes.

After removing from freezer, brush tops of buscuit with melted butter then bake at 400F/205C for 20-24 minutes, rotating the tray halfway through baking.

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CHAPTERS:
0:00 Intro
0:16 The butter
1:06 The biscuit mixture
2:11 Folding and rolling the dough
4:19 Eboost (ad)
5:21 Cutting and freezing the dough
6:54 Baking
8:14 Let’s Eat This Thing

#biscuits #flakybiscuits

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#biscuits #flaky_biscuit #biscuit_recipe #flaky_biscuit_recipe #how_to_make_flakey_biscuits #homemade_biscuits #flakey_biscuits #best_biscuits #how_to_fold_biscuits #homemade_biscuit_recipe #biscuit_dough #buttermilk_biscuits #buttermilk_biscuit_recipe #baking #Brian_lagerstrom #weeds_and_sardines #how_to_make_biscuits

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