The biscuits are delightfully crisp on the outside and soft and tender on the inside.
Its a clever technique youll keep coming back to.
Laminating happens when cutting, stacking, and rolling the dough repeatedly.
Photo:Greg Dupree, Food Stylist: Emily Hall, Prop Stylist: Claire Spollen
Ingredients
3/4cupplain whole-milk strained (Greek-style) yogurt
2 1/2 cups (300g.
Line a baking sheet with parchment paper.
Whisk yogurt with 1/3 cup ice-cold water; refrigerate.
Place a box grater in bowl.
Using the large holes, shred butter into bowl.
Stir gently into flour mixture to separate butter pieces.
Add yogurt and form dough:
Pour yogurt mixture into flour mixture.
Gently bring dough together with a heavy-duty rubber scraper until fully moistened.
Knead dough:
Transfer dough to a clean, lightly floured surface.
Lightly knead until dough comes together, 3 or 4 times.
Sprinkle with more flour if sticky, then pat or roll to a 3/4-inch thickness.
Cut dough using a chefs knife or bench scraper into 4 equal pieces.
Stack and roll:
Stack dough pieces on top of each other; press down.
Pat or roll to a 3/4-inch thickness again, very lightly sprinkling surface of dough with flour as needed.
Repeat process 3 more times, patting or rolling dough to a 1/2-inch thickness during final repetition.
Make Biscuits:
Cut dough using a 2 1/2-inch round cutter, pressing straight down.
(Do not twist; lightly flour cutter as needed.)
Arrange dough rounds on prepared baking sheet.
Reroll and cut dough scraps until dough is used up.
Let biscuits cool on baking sheet for 5 minutes.
Make-Ahead and Storage Instructions
Biscuits are best right after baking.
To freeze for last-minute baking, biscuit dough can be made and cut as directed.
Place evenly spaced on a baking sheet and freeze until firm, about 30 minutes to an hour.
Store the biscuits in a freezer-safe, airtight container and freeze for up to 1 month.
When ready to bake, place the biscuits evenly spaced on a parchment-lined baking sheet.
Bake at 425F until golden brown and cooked through, 12 to 14 minutes.
Variations
Black Pepper and Manchego Biscuits- Mix 2 cups shredded Manchego cheese and 1 Tbsp.
freshly ground black pepper into dough after butter in step 2.
Sprinkle another 1/2 cup shredded Manchego cheese and 1/2 tsp.
pepper evenly on top of dough rounds before baking.
Sweet and Salty Biscuits- Mix 3 Tbsp.
granulated sugar with dry ingredients in step 2.
Before baking, brush tops of dough rounds with 2 Tbsp.
Sprinkle with 1/2 to 1 tsp.
flaky sea salt and 11/2 tsp.
2,000 calories a day is used for general nutrition advice.
