Light and flaky layers set this flaky biscuit recipe apart from the average biscuit. Use whey drained from yogurt for the liquid or buttermilk if you don't have yogurt whey. These biscuits are one of the best uses of whey I can think of.
1-2tablespoonssugar - (Use lesser amount for plain biscuits )12-24 gr
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
9tablespoons(126g)unsalted butter - 126 gr + 1 tablespoon of melted butter for brushing tops
⅔cup(151g)yogurt whey - (or 2/3 cup buttermilk)
Honey-Butter Glaze
1tablespoonhoney
1tablespoonmelted butter
Instructions
Place 2 cups unbleached all-purpose flour,1-2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt together into the food processor bowl. Pulse 3 times.
Add frozen 9 tablespoons unsalted butter sliced into small pieces. Pulse 15-20 times to cut into the flour. You should have pieces of various sizes resembling oatmeal, peas, and cornmeal all mixed together. No pieces should be larger than a pea.
Pour 2/3 cup yogurt whey over the mixture and pulse about 8 times until the mixture turns into dough crumbles. It should not come into a ball yet.
Turn dough crumbles out onto a floured surface. I like to use a silicone baking mat or a well-floured pastry cloth. I also like to wear surgical gloves to protect the dough from the heat of my hands but it's not essential.
Knead about 3-4 times until you have a barely cohesive ball of dough. Use your hands to gently push the dough into a square shape.
Use a rolling pin to roll out dough to about 1/2 inch thick. Fold a third of the dough over itself. Now fold the uncovered third over the folded portion like a letter. (See the pictures or video)
Give the dough a quarter turn. Roll out again into a rectangle that is about 1/2-inch thick. Fold as described in the previous step. Repeat the folding process four-five times.
Roll dough to 1/2 inch thick and approximately 6-inch square. Wrap and chill for thirty minutes.
Preheat oven to 400˚F.
Trim 1/4 inch from each side of the square of dough with a sharp knife to make clean edges. You should be able to see all the layers.
Slice into 9 biscuits, Place biscuits about 1/2-inch apart on a cookie sheet that has been greased, covered with parchment paper, or a silicone mat.
Optional: Combine 1 tablespoon honey and 1 tablespoon melted butter to make honey/butter glaze. Brush over the biscuits after baking.
Bake in a preheated oven for 15-17 minutes
Notes
VARIATIONS:Flaky Whole Wheat Biscuits with Honey-Butter Glaze Recipe:Substitute 1 cup of whole wheat flour (113 grams) for 1 cup of unbleached flour (120 grams). As biscuits come out of the oven, brush with a mixture of equal parts butter and honey.100% Whole Wheat Flaky Biscuits Recipe:Use 2 cups of soft whole wheat pastry flour (192 grams) in place of the unbleached flour. Follow the recipe as written.Cinnamon-Sugar Flaky Biscuits Recipe:Stir together 2 teaspoons of cinnamon and 1 tablespoon of sugar. As you roll the layers, sprinkle cinnamon mixture on each layer before folding. Roll and fold at least 4 times. Chill and cut as directed in the recipe. Before baking, brush the tops of the raw biscuits with butter and sprinkle with sanding sugar.Continue with step 8. Icing or glaze is optional, but it takes these cinnamon biscuits over the top. If doing icing, you can skip the sanding sugar.