Chef John's Butter Puff Biscuit Dough

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.

Print Recipe

Prep Time 30

Total Time 1 30

Servings 6 people

Equipment

1 Stand Mixer with dough hook attachment
1 Rolling Pin
1 Box Grater
1 Plastic Wrap

Ingredients

Main

2 cups self-rising flour
¾ cup cold water or as needed
7 tablespoons frozen unsalted butter

Instructions

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.

Notes

The success of this butter puff dough hinges on maintaining cold temperatures throughout the process. Ensure your butter is well-frozen and your water is ice-cold. Minimal handling is crucial; overworking the dough or allowing the butter to warm up will hinder the distinct layering, resulting in a less flaky product. When grating butter, do it quickly and press it gently with floured plastic wrap to integrate without melting. Don't be shy with the flour on your work surface, but brush off excess before folding to avoid a tough dough. This versatile dough shines with high-quality, high-fat butter for superior flavor and flakiness. For optimal results, keep your workspace cool, especially during the rolling and folding stages. Consider incorporating a light egg wash for golden-brown finishes on turnovers or biscuits.