Kat’s Flaky Buttermilk Biscuit
Yields: 6 biscuits
This biscuit requires patience to make because it gets its flakiness from lamination, a process which involves folding and resting the dough multiple times to achieve its buttery layers. Give yourself enough time to complete each step. You will not be disappointed.
All-purpose Flour 320 g
Salt 5 g
Baking Powder 7 g
Baking Soda 2 g
Full-fat Buttermilk, cold 245 g
Unsalted Butter, cold and cut into 1 inch cubes 230 g
Combine flour, salt, baking powder and baking soda.
Cut butter into the dry ingredients until pieces are the size of a dime.
Add buttermilk and mix only until combined. Push the mixture together until forms a ball.
Dust your working surface with flour and roll the dough into a rectangle.
Complete one tri-fold single turn: Arrange the rectangle with the short side parallel to the counter. Fold the bottom 1/3 of the dough up and the top 1/3 of the dough down, as if you are folding a letter. Ensure the edges of the dough are lined up neatly and all the corners are square. Turn the dough 90* so the open sides are perpendicular to the counter. This process of rolling, folding and turning is called a single turn.
Repeat this process and complete another single turn.
Allow the dough to rest in the refrigerator for at least 30 minutes.
Complete another single turn.
Allow the dough to rest in the refrigerator for at least 30 minutes.
Roll the dough out into a rectangle 16cm X 24cm.
Cut the dough into 8cm X 8cm squares – 2 squares across by 3 squares down – creating a six 8cm X 8cm squares total.
Lay the squares on a parchment lined sheet pan. All the unbaked biscuits to rest in the fridge for at least 30 minutes.
While biscuits are resting in the refrigerator, preheat your oven to 475*F.
Once biscuits are finished resting and are ready to bake, put them in the preheated 475*F oven. Close the oven door and immediately turn the oven down to 375*F.
Bake biscuits for 12 minutes. Rotate the pan in the oven and bake until golden brown and the internal temperature reaches 200*F, approximately 5 more minutes.
Allow biscuits to rest and cool down for at least 30 minutes before slicing in half for sandwich.
TO ASSEMBLE 6 BREAKFAST SANDWICHES:
6 Kat’s Flaky Buttermilk Biscuits, split in half
1 Vine-Ripened Tomato, thinly sliced
1 Avocado, thinly sliced
2 Mennonite Sausages, grilled, cooled and thinly sliced
6 Free Range Eggs, fried sunny side up and seasoned with salt and pepper
ASSEMBLE THE IN THIS ORDER:
• Biscuit Bottom
• Thinly Sliced Tomato
• Thinly Sliced Avocado
• Thinly Sliced Mennonite Sausage
• Seasoned Sunny Side UP Egg
• Biscuit Top
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