The Best Biscuit I’ve Ever Tasted

Breaking down the techniques and steps to help you make the flakiest biscuits of your life. Click here https://www.eboost.com/brianl and use my code BRIANL to get 30% off sitewide at EBOOST.com or visit your local CVS nationwide to find your favorite SUPER FUEL flavors.

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— RECIPE —
▪230g or 1/2lb unsalted european butter (plugra or kerrygold) – frozen
▪425g or 3.4c ap flour
▪8g or 1 1/4tsp salt
▪15g or 1 1/4Tbsp granulated sugar
▪15g or 1Tbsp baking powder
▪3g or 2/3tsp baking soda
▪300g or 1 1/4c whole buttermilk

Grate frozen butter on large holes of box grater.

Add flour, salt, sugar, baking powder, and baking soda to a bowl and whisk together. Add frozen grated butter. Use your fingers to crumble butter fakes into the flour to create a gravely texture. Work quickly to keep from melting the butter. Drizzle in buttermilk while stirring the mixture.

Flip the dough mix out onto a well floured work surface. Press the powdery mess of dough into a rough rectangle. Use a rolling pin to roll dough out into an 18”/45cm long, 6-7”/17cm wide rectangle.

Now fold the dough – fold top third down over the middle third, then fold bottom (unfolded dough) up over the now folded 2 layers. Rotate entire folded mass 90 degrees and use rolling pin to roll out into an 18”/45cm long rectangle again. Fold again as you did the first time. Rotate 90 degrees again and flip to the back side. Use rolling pin to roll into an 18”/45cm long rectangle a third time. Fold again. Rotate 90 degrees, roll, rotate 90 and roll. In total, you’re rolling and folding 5 times. After the fifth fold, flip dough so the bottom side is facing up again and use the rolling pin to pound and flatten the dough just a bit. Place on a tray, cover with a towel, and refrigerate for about 10 minutes to firm up the butter and relax gluten.

Place now cooled dough onto a floured worksurface and slowly roll out into a 10”x10” (25cm) square. Use a floured knife or bench scraper to cut dough into 9 even squares. Transfer squares to a parchment lined sheet tray. Preheat oven and freeze the cut biscuit dough for 20 minutes.

After removing from freezer, brush tops of buscuit with melted butter then bake at 400F/205C for 20-24 minutes, rotating the tray halfway through baking.

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CHAPTERS:
0:00 Intro
0:16 The butter
1:06 The biscuit mixture
2:11 Folding and rolling the dough
4:19 Eboost (ad)
5:21 Cutting and freezing the dough
6:54 Baking
8:14 Let’s Eat This Thing

#biscuits #flakybiscuits

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hey what’s up unfortunately perfectly buttery and flaky biscuits don’t happen on accident behind every single one is a lot of technique and attention to detail in this video I’m going to show you the six techniques that I think are essential to make perfectly flaky biscuits every time of course every flaky biscuit starts with butter I’ve got a half pound of it here and it’s frozen salad more on why in just a second specifically this is a European style butter called plugra Euro butter has a higher fat lower water content than regular butter and butter with more water hydrates the flour better creating stronger gluten too much gluten and we get a tough biscuit that doesn’t have any flakiness Technique One use high fat butter now to get this butter ready for the biscuit I’m going to grate it on the largest hold sides of my box grater like I mentioned a second ago this butter is a frozen salad and that makes it easy to shred into clean separate flakes if incorporated into the flour properly those clean Butter flakes will melt elegantly when baked and be the Catalyst for tender flakiness technique two shred your butter and technique three keep it cold AFP once we’ve got two pounds of butter grated I’ll set it aside and then grab a medium Bowl either that goes 425 grams of all-purpose flour 8 grams of salt 15 grams of sugar 15 grams of baking powder and 3 grams of baking soda I use both soda and powder here so that I can get the maximum Loft on these in the oven now a quick stir to combine and then in goes all of my frozen butter get in there dude from there I’ll come back and crumble those butter flakes in with the flour try to do this step as quickly as possible because your body heat will start to warm the butter warm butter smears into the flour and hydrates it creating gluten and gluten bad at this point I’m just looking to get this butter evenly coated with flour and to crumble it down into a Gravelly texture and that looks good next I’m going to grab 300 grams of Buttermilk and start to drizzle it in while stirring to prevent lumpiness in any one area I always use buttermilk over reg milk because its extra acidity helps supercharge the leavening making Uber tall biscuits and because buttermilk tastes amazing technique 4 use acidity by the way sour cream mixed into regular milk would work totally fine if you can’t find buttermilk next I’m going to flour my board liberally spread that out and then flip out my pile of barely hydrated butter flour next I’ll come back and smush this into something that’s a little bit more cohesive the buttermilk still hasn’t gripped onto all the flour yet so it’s going to go from a powdery mess into a slightly less powdery mess that’s kind of in the shape of a rectangle next I’m going to grab my rolling pin and roll this to get it into the ballpark of 18 inches long from there I’m going to give this dough its first of five book style folds that means grabbing the top third of the dough folding it over the middle third and then grabbing the bottom third and folding that over those two layers once that’s smushed together I’ll turn it 90 degrees and then start to roll it in the direction of 18 inches one more time and there we go time for book style fold number duh and if you’ve been on this channel for a while you’ll remember this technique kind of resembles the lamination technique that I used in both my croissant and Danish videos lamination is essentially the process of layering butter inside of a pastry dough every fold multiplies the number of layers that we have and when we bake it that butter will melt giving us that signature layered flaky look that we’re shooting for technique 5 laminate your biscuits like a croissant after fold two I’ll turn this 90 degrees one more time and then flip the dough over so that the Shaggy or wetter side is now facing up another 18 inch roll out for round three and this time I’ll give you a point of view perspective to see what this book fold looks like up close the top third goes to the middle third and then the bottom third gets just shove that back in there the bottom third gets folded over both of those layers I’ll turn in 90 degrees and then roll it and fold it two more times by round four you can see that this biscuit dough is really starting to look like a proper pastry and for round five I’ll give it a Fresh coat of flour and roll one more time to about 18 inches and then give it the last set of folds I’ll pound that to seal things up a little bit hit it with some fresh flour and then flip it over so that the folds are sitting on the bottom then I’ll grab my rolling pin and give this a little bit of pounding to seal it up and flatten it out at this point the dough is getting quite tight and the butter is starting to warm up so just as If This Were A croissanto I’m going to throw it into the fridge for about 10 minutes to firm up the butter and let the gluten relax so that I can roll it out while that rests let me quickly 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get 30 off site wide at ebust.com or visit your local CVS Nationwide they tell me that this 30 off deal literally never happens and this is their best deal ever so make sure to get on it while you still can 10 minutes later my biscuit dough is quite a bit more relaxed and the butter is mucho cold once again now to roll this out I’m going to set it up on a floured surface and give it a slow but firm rolling with my pin the final shape that we’re going for is a square so we want to spread this evenly on both sides I’ll give this a quick 90 degree turn to get it spread out the other way and I’ll keep on rolling there really isn’t much to say about this step other than try your best to keep it evenly thick and work quickly so that the butter stays cold and once I’ve got this rolled into a roughly 10 inch square like this it’s time to cut it up for that I’ve got a bench scraper here but a knife would also work and I’m going to dunk it into some flour to get it liberal thoroughly dusted up this is going to enable Super Clean Cuts if you smear the butter when you cut it you’ll lose that beautiful craggy flaky Edge that we’re looking for next I’ll clean up the other three sides and then I’m going to carefully cut this biscuit dough in the nine roughly even squares squares over circles because we put a lot of time and attention into getting this dough right and cutting rounds creates a bunch of trim that need to be re-rolled the butter in that trim gets smeared as it gets re-rolled and that means at least half of our biscuits would be far from perfect squares are more efficient and the eating experience is exactly the same as rounds and once these are cut into nine pretty even squares like this I’m going to move them over to a parchment paper line sheet tray and then I’ll preheat my oven to 400 F while that gets hot I’m going to protect the temperature of the butter in these Biscuits by moving them over to the freezer to get them even colder this is the final technique that I use to create Supreme flakiness number six freeze the biscuits and then bake them hot 20 minutes later these biscuits are ready to party the last thing I need to do before I bake them is to brush the the top liberally with some melted butter this is going to help fry the biscuits on top and will create some extra crispiness that enhances the brittle flakiness of the inside next I’ll load these into my 400f oven and bake them for 20 to 24 minutes cut to one of the most satisfying time lapses that I’ve ever captured on this channel you can see the flakiness created in real time so sick halfway through I’ll come back and turn the tray and then I’ll keep on baking for 10 to 12 more minutes and after about 21 to 22 minutes in total it’s time to take these out and wow color wise this is The Sweet Spot any darker than this and the biscuits would start to dry out and look at that flakiness oh my Lord that’s layer upon layer upon freaking layer of flakes going on can I get a layer now while these cool let’s take a quick look at a batch of biscuits that I made with room temperature butter as you can see it’s still flaky looking but astonishingly flat cut to a biscuit that was baked with frozen butter and you get the point you guys these biscuits have like nine subtly different types of crunchiness going on there’s a warmth to the butter flavor here that makes you feel hugged by the person that you love the most and the inside is soft but not gummy it’s just amazing and has made me stoked on biscuits in general I hope that all six of these techniques make it into your next attempt and that you make extremely flaky biscuits let me know in the comments if you do let’s eat this thing if you like this video maybe check out my breakfast sandwich two ways vid where I make my favorite five minute breakfast sandwich and I show you how to make English muffins from scratch see you in the next one [Music]