This weekend we had a craving for Biscuits. But this time we decided to work on them using the same technique as we use on croissants but final cut is shaped as biscuits. So you can call them croiscuits!
At the end, the results are wonderful buttery laminated biscuits. The time we spent on them was worth it!
HOW TO MAKE OUR LAMINATED BISCUITS:
Step by step I try to explain the technique as if it was my first time making it. Remember, at any point you feel that the butter is too soft while rolling the dough, don’t worry, it also happens to me as well. It’s not easy to bake or roll dough when you have your children around you. Simply wrap the dough in plastic wrap and place it in the fridge for about 20 minutes and then when you are ready take it out again and start again.
Laminated Biscuits | makes about 24
- ¼ cup sugar
- 3 tbsp warm water
- 2 tsp active dry yeast
- 5 cups all-purpose flour
- 2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup all-vegetable shortening, cubed
- 1/2 cup cold unsalted butter, cubed
- 2 cups sour milk
- Butter Block:
- 1 cup unsalted butter, softened
- 2 tbsp all-purpose flour
- 1 tsp salt
- ¼ cup unsalted butter, melted
- Step 1 To prepare the dough, in a small measurement bowl, stir together the sugar, warm water and the dry yeast. Let sit aside for 5 minutes, the mixture will become foamy.
- Step 2 In a small measurement bowl, prepare the sour milk: 2 tbsp lemon juice or vinegar with enough milk to make 2 cups total liquid, let it stand for 5 minutes.
- Step 3 In a medium bowl, stir in the flour, salt, baking soda, and baking powder.
- Step 4 Add to the mixture, vegetable shortening and cold butter. Using your fingers or pastry blender cut through the mixture until crumbly.
- Step 5 Add yeast mixture and sour milk, stirring just until dry ingredients are moistened.
- Step 6 Knead by hand 4 to 5 times until dough comes together.
- Step 7 Spray a large bowl with cooking spray or butter. Place the dough into the bowl and then grease the top of the dough as well. Cover the bowl with plastic transparent wrap, place it in a warm place and let it rise until puffy for 2 hours.
- Step 8 To prepare the butter block, in the bowl of a stand mixer fitted with the paddle attachment, beat the flour, the butter and salt at medium speed until creamy for about 4 minutes.
- Step 9 On a sheet of parchment paper, spread the butter mixture into a 10×8 inch rectangle. Cover it with parchment paper and transfer it to a baking sheet. Put it in the fridge for about 30 minutes.
- Step 10 Preheat the oven to 400F. Line 2 baking sheets with parchment paper.
- Step 11 Turn out dough onto a lightly floured surface. Roll the dough into an 18×12 inch rectangle.
- Step 12 Place the butter block on the right hand corner of the dough. Fold the dough over the butter like you’re closing a book. Pinch softly the edges of the dough, so the butter closed shut.
- Step 13 Roll and pat the dough lightly, roll and pat lightly again and again until the dough is 1 inch thick. Fold into thirds, letter-style and rotate the dough 90 degrees.
- Step 14 Roll the dough lightly, until it is 1 inch thick. Fold into thirds, letter-style and rotate the dough 90 degrees.
- Step 15 Repeat this step again.
- Step 16 In between each step if the butter is difficult to work with, wrap the dough in plastic wrap and place it in the fridge are 20 minutes.
- Step 17 Roll out the dough to 1 inch thickness and using a sharp knife cut out 24 biscuits. Place them on the prepared pan.
- Step 18 Let stand for 10 minutes and then brush them with melted butter.
- Step 19 Bake until golden brown for about 15 minutes. Let cool on pan for 5 minutes before serving.
DID YOU MAKE THIS RECIPE?
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