baking recipe

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Professional chef Adrienne Cheatham demonstrates how to make the best biscuits at home. Follow her guide to get your biscuits fluffy but crisp and full of flavor.

Check out Adrienne’s Flaky Layered Biscuit recipe!

Yield:
Serves 4-8

Ingredients:
2 cups (4 sticks) unsalted butter, frozen

2 cups (280g) all-purpose flour, plus more for dusting

2 cups (240g) Wondra Flour

¼ cup (50g) granulated sugar

4 tsp. Baking powder

1 tsp. Baking soda

2 ½ tsp. Kosher salt

2 cups buttermilk, chilled

2 Tbsp. unsalted butter, softened to room temperature

2 Tbsp. Honey

Flaky Sea Salt

Preparation:
Making biscuits: Grate the butter on the large holes of a box grater or with the shredding disk of a food processor. Transfer to a freezer-safe container and freeze or refrigerate before proceeding.

In a large bowl, mix the all-purpose flour, Wondra, granulated sugar, baking powder, baking soda, and salt to combine. Add the frozen butter and toss with your fingers to make sure each piece is coated well (work quickly so that the butter doesn’t warm up too much!). With a silicone spatula, fold in the buttermilk until just combined.

Turn the dough out onto a lightly floured piece of parchment paper, wax paper or foil (it will help with moving it around later). Gently press and pat the dough together and roll it out to an even rectangle about 12 x 18 inches. Transfer the dough on the parchment to a baking sheet and refrigerate for 15 minutes.

Slide the parchment paper and dough back onto a flat work surface with the long side closest to you. Lightly dust the top of the dough with a pinch of flour, then fold the two short sides into the center until they are touching )like a set of double doors), and then fold the left side on top of the right (like a closed book).

Center the folded dough on your parchment paper and roll the dough out to 12 x 18-inch rectangle, again rubbing flour on your rolling pin if the dough sticks. Repeat the book folds again, then roll the dough this time to a 12-inch square. Transfer the dough back to the baking sheet and refrigerate for 20 minutes.

Preheat the oven to 425 F with a rack in the center position. Slide the dough back onto your work surface and use a sharp knife to cut the dough into approximately 2-inch squares. Line the baking sheet with a new piece of parchment paper and line up the biscuit dough squares on the baking sheet, spaced about an inch apart. Return the sheet to the refrigerator and chill the biscuits for another 10 minutes before baking,

Place the baking sheet on the center rack and bake for about 20 minutes, rotating once halfway through, until the biscuits are puffed and deeply golden.

In a small bowl, whisk the softened butter and honey. Remove the biscuits from the oven and brush with honey butter. Sprinkle with flaky sea salt.

Let cool.

00:00 Intro
00:37 Making the Dough
04:41 Folding the Dough
08:09 Cutting & Baking
10:10 Making Honey Butter
10:59 Serving the Biscuits

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