Flaky Butter Puff Biscuit Dough

Follow our step-by-step guide on how to make Flaky Butter Puff Biscuit Dough.

1. Step 1

   To start your delicious pastry journey, grab your stand mixer and combine self-rising flour with cold water in the bowl.

2. Step 2

   Attach the dough hook and knead the mixture for about two minutes until it transforms into a soft, slightly elastic dough that isn’t too sticky.

3. Step 3

   Once you’ve achieved that perfect texture, shape the dough into a ball, wrap it snugly in plastic wrap, and pop it in the refrigerator for at least 30 minutes.

4. Step 4

   This chilling step is crucial for firming up the dough and making it easier to work with later.

5. Step 5

   After the dough has chilled, dust your work surface with flour and roll out the dough into a rectangle about half an inch thick.

6. Step 6

   Now comes the fun part: take four tablespoons of frozen butter and grate it evenly over the surface of the dough, leaving a half-inch border around the edges.

7. Step 7

   To keep things tidy, cover the butter with a floured sheet of plastic wrap, floured side down, and gently press it into the dough.

8. Step 8

   Carefully peel away the plastic wrap to reveal the buttery goodness underneath.

9. Step 9

   Next, fold one-third of the dough over the middle third, then fold the remaining third over the top, creating a lovely tri-fold with two layers of butter nestled inside.

10. Step 10

    Roll the dough out again into a rectangle, brushing off any excess flour, and perform another tri-fold.

11. Step 11

    Roll it out to about one inch thick, wrap it in plastic wrap, and return it to the refrigerator for another 30 minutes.

12. Step 12

    This step helps to create those flaky layers we all love.

13. Step 13

    Once the dough has chilled again, roll it out on a floured surface into a rectangle and perform yet another tri-fold.

14. Step 14

    Roll it out one last time to a half-inch thickness and grate three tablespoons of butter onto the surface.

15. Step 15

    Cover it again with floured plastic wrap, press the butter into the dough, and remove the wrap.

16. Step 16

    Fold the dough in thirds once more, pressing the layers together to ensure they stick.

17. Step 17

    Now, roll out the dough, fold it in half, roll it out again, and fold it in half once more.

18. Step 18

    This repetitive rolling and folding is what gives your pastry its delightful flakiness.

19. Step 19

    Finally, roll out the dough one last time, wrap it in plastic wrap, and chill it until you’re ready to use it.

20. Step 20

    With each step, you’re creating a masterpiece that will surely impress anyone lucky enough to taste it! Enjoy the process and the delicious results that await you.