Rich as F*Ā¢k Biscuits
Extra-flaky American biscuits made with grated frozen butter and very cold heavy cream.
š½ļø Makes 16
Ingredients
| 450 g | White Lily self-rising flour |
| 22 g | Sugar |
| 15 g | Baking powder |
| 4 g | Salt, kosher |
| 170 g | Butter, salted |
| 450 g | Heavy cream, very cold |
| 50 g | Egg |
| 50 g | Water |
Instructions
- Chill butter and cream. Freeze butter so it's easier to grate. Make sure cream is very cold.
- Mix dry ingredients in a large bowl. Combine White Lily self-rising flour, sugar, baking powder and kosher salt.
- Grate butter over bowl of dry ingredients (170 g salted butter).
- Mix with your hands. This should be done in two steps: Using your hands, gently mix to coat butter shavings. Avoid crushing the grated butter back into a mass. Once shavings are coated, they won't stick. Now cut in the butter by grinding handfuls of the mix between your fingers and palm.
- Add cream. Drizzle heavy cream into flour-butter mixture. Using your hands or a spoon, mix in cream until dough just barely comes togetherā12 to 18 turns of the spoon. The mix should be wet to the touch.
- Form into a ball. Lightly flour the dough, and press it into a ball. Place on a tray lined with parchment paper.
- Press into a rectangle; cut into squares. Form dough into a rectangle 20 cm by 28 cm, and about 2 cm thick. Cut into 16 rectangles of equal size. Separate the rectangles slightly so they're not touching. CHEF'S TIP: Freeze the dough for ten minutes for easier cutting.
- Egg wash. Make an egg wash by mixing equal parts eggs and water until thin. Brush onto the biscuits.
- Freeze to reserve, or bake. If making ahead, freeze for baking later. To serve, bake at 400 Ā°F / 204 Ā°C until golden, about 15 minutes.