Roll-Out Biscuits
 
Makes 12
Ingredients
  • 1¾ cups (220 grams) all-purpose flour
  • 1¾ cups (220 grams) cake flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 1 tablespoon (9 grams) kosher salt
  • 1¼ cups (284 grams) cold unsalted butter, cubed
  • 1 cup (240 grams) cold whole buttermilk
  • 1 large egg (50 grams), lightly beaten
  • Flaked sea salt, for sprinkling
  • Softened butter and honey, to serve
Instructions
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flours, sugar, baking powder, and kosher salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.
  3. Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle. Repeat procedure 3 times. Pat or roll dough to 1-inch thickness. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place biscuits 2 inches apart on prepared pan. Freeze until cold, about 40 minutes to an hour.
  4. Brush biscuits with egg, and sprinkle with sea salt.
  5. Bake until golden brown, about 15 minutes. Serve warm with softened butter and honey.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/roll-out-biscuits/