The “Billion Dollar” Buttery Biscuits
This recipe uses a technique called “Folding” (lamination) to ensure you get at least 12 distinct layers in every biscuit.
| Category | Details |
| Prep Time | 20 minutes (+ 20 mins chill) |
| Bake Time | 12–15 minutes |
| Total Time | ~1 hour |
| Yield | 8–10 Biscuits |
🍴 Ingredients
- The Dry Mix:
- 4 cups All-purpose flour
- 2 tbsp Baking powder (gives them that “billion dollar” height)
- 1 tsp Sugar & 1 ½ tsp Sea salt
- The Fat:
- 1 cup (2 sticks) Unsalted butter, frozen
- The Liquid:
- 1 ½ cups Buttermilk, ice cold
- The Finish:
- 2 tbsp Melted butter + Flaky sea salt for brushing
👩🍳 Instructions
1. The Butter Shred
- In a large bowl, whisk your flour, baking powder, sugar, and salt.
- Take your frozen butter and grate it directly into the flour. Use a fork to gently toss the butter shreds so they are coated in flour. They should look like little flakes, not a paste.
2. The Cold Bind
- Make a well in the center and pour in the cold buttermilk. Stir with a wooden spoon just until the dough starts to come together. It will look shaggy and a bit messy—this is perfect.
3. The “Power Fold” (Lamination)
- Turn the dough onto a floured surface. Pat it into a rectangle.
- The Secret Step: Fold the dough in half, pat it down, and fold it in half again. Do this 5 or 6 times. This creates the physical layers of butter and dough that will “puff” in the oven.
- Pat the dough to a 1-inch thickness.
4. The “No-Twist” Cut
- Use a sharp biscuit cutter to press straight down.
- Crucial: Do not twist the cutter. Twisting “seals” the edges of the dough, which prevents the biscuit from rising. Press down and pull straight up for maximum height.
5. The Hot Blast
- Place the biscuits on a baking sheet so they are just touching each other. This helps them climb upward rather than spreading outward.
- Chill the tray in the fridge for 15 minutes while you preheat your oven to 220°C (425°F).
- Bake for 12–15 minutes until the tops are a deep golden brown.
The “Lava” Finish: The moment they come out of the oven, brush the tops generously with melted butter and a pinch of flaky salt. The salt cuts through the richness and makes the butter flavor taste “expensive.”