“I like to freeze the butter for two reasons: Kerry Gold is high in fat so it softer by nature so freezing it helps you grate it but also, more importantly, frozen butter in this recipe really helps the rise and the texture of the biscuit. I learned this from Kelly Fields who’s an incredible baker and chef and I’ve been using that ever since and spreading the word of frozen grated butter in biscuits.” – Chef Jean-Paul Bourgeois
Watch Jean-Paul make it here.
Buttermilk Biscuits
Ingredients
- 1 cup frozen unsalted butter*
- 2 cups self-rising flour, sifted and frozen*
- ½ cup whole buttermilk, as cold as possible, plus more if necessary
- Butter, to serve
- Cane syrup, to serve
Instructions
- Preheat oven to 475°.
- With a box grater, grate frozen butter. Reserve nubs that are too small to grate.
- In a large bowl, add flour; mix in frozen butter with a fork. Add ½ cup buttermilk, and mix with a fork until the buttermilk is absorbed and dough just comes together.
- On a very well-floured surface, turn out flour mixture. Gently combine until dough ball forms. With your hands, shape dough into a 1½-inch-thick rectangle; fold into thirds. Rotate dough 90 degrees and repeat this process 3 to 4 times, keeping in mind that overworking the dough will develop too much gluten and make for a tougher biscuit. The dough should bounce back when pressed. Flatten dough one last time to a 1¼- to 1½-inch-thick rectangle.
- Pressing straight down, cut dough with a floured ring mold. Flour ring mold after each use. Gently gather scraps together in a ball. Gently press to a 1¼- to 1½-inch-thick rectangle, and cut with a floured ring mold. Brush off any extra flour from dough. Place dough on a nonstick rimmed baking sheet.
- Bake for 5 minutes; rotate pan, and continue baking until biscuits are light golden brown on top, 4 to 7 minutes more. Meanwhile, melt reserved butter. Brush biscuits with melted butter. Serve with butter and cane syrup.
Notes
*Jean-Paul uses Kerry Gold butter and White Lily Self-Rising Flour.
