This biscuit dough is similar to puff pastry but uses a much less fussy procedure. It works great for fruit tarts, ham and cheese turnovers, and chocolate croissants — and of course, plain biscuits served with butter and jam.
Preparation Details
Prep Time: 30 mins
Cook Time: Not available
Total Time: 1 hr 30 mins
Servings: 6
Ingredients
- 2 cups self-rising flour
- ¾ cup cold water, or as needed
- 7 tablespoons frozen unsalted butter
Steps
- Place self-rising flour and cold water in the bowl of a stand mixer. Using dough hook attachment, knead to form a soft, slightly elastic but not too sticky dough, about 2 minutes. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
- Place chilled dough on a floured surface and roll out to a 1/2-inch thick rectangle using just enough flour to keep it from sticking. Grate about 4 tablespoons of frozen butter onto the surface of the dough to within about 1/2 inch of the edge. Lightly flour a sheet of plastic wrap. Spread the plastic wrap, floured side down, onto the butter and gently press the butter into the dough. Carefully remove the plastic wrap.
- Fold 1/3 of the dough over the middle third; then fold the other 1/3 over the middle into a tri-fold with 2 layers of butter. Roll dough again into a rectangle, brush off excess flour, and create another tri-fold. Roll again to about a 1-inch thickness. Wrap dough in plastic wrap and refrigerate for another 30 minutes.
- Place chilled dough on a floured surface, roll into a rectangle, and make another tri-fold. Roll back out into a 1/2-inch thick rectangle. Grate about 3 tablespoons butter onto the surface of the dough. Cover with floured plastic wrap and press butter into dough. Remove plastic wrap. Give dough another tri-fold and press layers together. Roll out dough and fold in half. Roll out again and fold in half. Roll out dough one more time.
- Wrap dough in plastic wrap and chill until ready to use.
