Roll-Out Biscuits

Roll-out Biscuits

We took the formula for a roll-out buttermilk biscuit one step further and threw in a flaky twist. A quick brush with buttermilk and a tri-fold of the dough creates light layers in this golden biscuit, making it perfect to split open and butter. Find helpful techniques and more biscuit recipes in our 2018 May/June Southern Issue, here

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Roll-Out Biscuits
Makes 12
  • 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
  1. Line a baking sheet with parchment paper.
  2. Using a bench scraper, cut cold unsalted butter into cubes, and freeze until ready to use.
  3. 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.
  4. Turn out dough onto a heavily floured surface, and pat into a 15x6-inch rectangle. Brush dough with remaining 2 tablespoons (30 grams) cold buttermilk. Fold dough into thirds, letter-style. 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.
  5. Preheat oven to 375°F (190°C).
  6. 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.



  1. I have made these biscuits twice now and they are delish. They spread out wide while baking. I do follow the directions and fridge them for 30 minutes before baking. Cant figure out why the spreading.

    • Hey Pat, sorry to hear your biscuits are spreading too much! You could try placing the biscuits closer together. They’ll probably end up touching and you’ll have to pull them apart, but they should be tall and fluffy by baking around each other. One other issue you might be having is that you might be over incorporating your butter. Try keeping the butter a little bit chunkier when snapping it in or using your food processor, so that the butter won’t melt so quickly when you pop it in the oven. We hope this helps! Happy Baking!

    • Hi Zaya!

      Thanks for reaching out. You will want to fold the dough into thirds, as you would a letter. Take the left third and fold it over the middle third, then take the right third and fold it on top. Hope this helps!

    • Hi Amari,

      Great question! Cake flour has around 7-9% protein, whereas all-purpose has close to 10-12%. We added cake flour to reduce the protein content of these biscuits, leading to a more tender crumb. I hope this helps!


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