Check out the video above by Magic City Weekend to see how the pros in our test kitchen make Roll-Out Biscuits.
- 1½ cups (340 grams) cold unsalted butter
- 2½ cups (313 grams) all-purpose flour
- 2½ cups (312 grams) cake flour
- ¼ cup (50 grams) granulated sugar
- 3½ tablespoons (52.5 grams) baking powder
- 4 teaspoons (12 grams) kosher salt
- 2 cups (480 grams) plus 2 tablespoons (30 grams) whole buttermilk, chilled and divided
- 2 tablespoons (28 grams) salted butter, melted
- Line a baking sheet with parchment paper.
- Using a bench scraper, cut cold unsalted butter into cubes, and freeze until ready to use.
- In a large bowl, stir together flours, sugar, baking powder, and salt. Place three-fourths of flour mixture in the work bowl of a food processor; add cold butter, and pulse until mixture is crumbly with some pea-size pieces of butter remaining. Return mixture to large bowl, and stir to combine with remaining flour mixture. (Alternatively, cut cold butter into flour mixture using a pastry blender.) Add 2 cups (480 grams) cold buttermilk, stirring just until combined.
- Turn out dough onto a heavily floured surface, and pat into a 15×6-inch rectangle. Brush dough with remaining 2 tablespoons (30 grams) cold buttermilk. Fold dough into thirds. Reflour work surface, and roll dough to 1-inch thickness. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter. (Since this dough is laminated, it cannot be rerolled like normal roll-out biscuits. The rerolls will not match the final product from the first roll.) Place biscuits about ½ inch apart on prepared pan.
- Refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- Brush top of biscuits with melted, salted butter, and bake until golden brown,16 to 18 minutes. Remove from oven, and brush with melted, salted butter. Serve hot.
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