This recipe takes a twist on the lamination method to create distinct, flaky layers and a lot of height.
These flaky biscuits are packed with cheddar cheese and garlic and make a perfect compliment to seafood. To get a flakier biscuit, we used our own shortcut take on the classic lamination method - a method of layering butter into dough that is used to make those beautiful, flaky layers in puff pastry and croissants.
You can see above that the dough comes together quickly and there's no need to be too precise with the folding - just a few quick turns creates extra distinct layers without a whole lotta' effort.
Cheddar Garlic Biscuits
Prep Time: 1 Hour (including chill time)
Servings: 6-8
INGREDIENTS
1 cup All-Purpose Flour
1 cup Cake Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1/2 cup Unsalted Butter, chilled
3/4 cup Cheddar Cheese, grated
2 cloves Garlic, minced
1/2 cup Crema
1/4 cup + 3 tablespoons Milk
Extra cream for brushing
DIRECTIONS
1. Preheat oven o 425F. Line a baking sheet with parchment paper or silpat, set aside.
2. In a large bowl, stir together flours, baking powder and salt. Cut in butter until butter is in pieces the size of peas. Stir in the cheese.
3. Whisk together the cream and milk. Pour into the flour-butter mixture along with the garlic and stir until a rough dough forms. Pour out onto a floured surface and pat out into a rectangle about 5" wide by 10" long. Fold in thirds like a letter, rotate 90 degrees so the fold is facing you and pat out again into a 5"x10" rectangle. Repeat this two more times. Pat out once more and cut into 6-8 biscuits, keeping in mind that the taller you pat out the dough, the taller the finished biscuit will be.
4. Place biscuits on prepared pan and chill in the refrigerator for at least 20 minutes. Remove from fridge, brush lightly with cream and bake 12-17 minutes, or until deep golden brown. Serve while hot!