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Chef John's Butter Puff Biscuit Dough
Chef John's Butter Puff Biscuit Dough
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Prep Time:
30 minutes
Total Time:
90 minutes
Flaky pastry biscuits versatile for tarts, turnovers, and croissants.
Ingredients:
  • 2 cups self-rising flour
  • 0.75 cup cold water, or as needed
  • 7 tablespoons frozen unsalted butter
Instructions:
  • Combine self-rising flour and cold water in a stand mixer bowl. Use the dough hook attachment to knead until soft, slightly elastic, and not too sticky, approximately 2 minutes. Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 30 minutes before proceeding.
  • On a floured surface, roll out the chilled dough to a 1/2-inch thick rectangle, using minimal flour to prevent sticking. Grate approximately 4 tablespoons of frozen butter over the dough, stopping about 1/2 inch from the edges. Lightly flour a piece of plastic wrap, then place it floured side down over the butter. Gently press the butter into the dough using the plastic wrap, then peel off the plastic wrap carefully.
  • Fold one-third of the dough over the middle third, followed by folding the remaining one-third over to create a tri-fold with two layers of butter. Roll out the dough into a rectangle, remove excess flour, and perform another tri-fold. Roll the dough to about a 1-inch thickness, wrap it in plastic wrap, and chill in the refrigerator for an additional 30 minutes.
  • Retrieve the chilled dough from the refrigerator and transfer it onto a floured surface. Roll it out into a rectangle shape and perform another tri-fold. Roll out the dough once more into a 1/2-inch thick rectangle. Sprinkle approximately 3 tablespoons of grated butter evenly onto the surface of the dough. Cover it with floured plastic wrap and gently press the butter into the dough. Uncover the dough. Execute another tri-fold and firmly press the layers together. Roll out the dough and fold it in half. Repeat this process one more time. Finally, roll out the dough one last time.
  • Cover the dough in plastic wrap and refrigerate until needed.

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