Yields 20 biscuits.

5 lb. bag of White Lily Self-Rising flour

1 lb. unsalted butter, cubed and frozen for at least 1 hour

1 quart buttermilk

2 cups heavy cream

Room temperature butter for folding (about 1/2 cup)

In a food processor, cut in the cold butter with the flour. You want to achieve pea-sized chunks of butter. Transfer the mixture to a large mixing bowl.

Once the butter is cut in, add the buttermilk and cream at once. Using your hands, mix the dough until combined.

Note: You want to work the dough as little as possible, just bringing it together to form a mass without developing the gluten. Move the dough around gently, but do not knead.

Transfer half of the dough to a lightly floured wooden surface. Cover the other half tightly with plastic wrap. Using a rolling pin, roll out the dough to about an inch thickness. 

When the dough is rolled out, spread a light coating of the softened butter with an offset pastry spatula to over 2/3 of the dough.

Fold the unbuttered 1/3 of the dough over 1/3 of the rest of the dough. Follow by folding the remaining 1/3 of the dough on top of the entire dough.

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What you are doing here is laminating the dough to achieve a lighter, flakier biscuit. 

Flip the dough over onto a clean, lightly floured surface. Roll the dought out to the desired thickness, typically just short of the height of your biscuit cutter.

Cut with a floured biscuit cutter. Important: do not twist the biscuit cutter, simply push up and down.

Line up the biscuits on parchment-lined sheet trays so they are touching. This helps aide the rise of the biscuits. Wrap the tray of biscuits tightly with plastic wrap and transfer to the freezer for at least one hour.

When ready to bake, pull the biscuits from the freezer, unwrap and place directly in 400 degree Fahrenheit oven for  25-30 minutes or until light golden brown. Check to make sure the center biscuits are cooked.

Serve biscuits warm or reheat in a 350-degree F oven for 10 minutes. 

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