- 9
- 70 mins
- 95 mins
Ingredients
- 2 Tbsp Sugar
- 3 Cup Flour (King Arthur)
- 4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/2 tsp Salt
- 2 Sticks Butter, Frozen, grated
- 1 1/4 Cup Buttermilk
- Parchment Paper.
Preparation
Step 1
In a large bowl, mix sugar, flour, baking powder, baking soda and salt.
Unwrap frozen butter and roll in the flower mixture to make it easier to grate. Grate the butter, saving 1 tablespoon from the end of each stick. Lightly toss the flour with a spoon to coat. Place in the bowl refrigerator for 20 minutes. While waiting, measure out the buttermilk and place in the freezer. Next, line a baking sheet with parchment paper and set aside.
After 20 minutes, remove the flour from the refrigerator and the buttermilk from the freezer. Add the buttermilk to the flour and stir to combine.
Pour out the dough onto a floured surface. Using a bench scraper, form the dough into a 7 "square. With a floured rolling pin, roll the dough out to a 9 " x 12" rectangle, with the short end facing you. Fold the dough into 3rds like a business letter. Rotate the dough 90 degrees and repeat the process 4 times. NOTE: The dough will be very loose when you first start. Each time you roll the dough, it will combine and become more smooth, while creating layers. It is these layers that create the flaky texture.
After rolling a total of 5 times, shape the dough into a 8" square. Transfer the dough to the parchment line baking pan and cover with plastic wrap. Place in the refrigerator for 30 minutes.
While waiting, preheat the oven to 400 degrees. Next, melt the remaining 2 tablespoons of butter to brush on dough later.
After 30 minutes, remove the dough and cut into 9 squares. Separate the squares and brush with melted butter.
Bake for 20-25 minutes, rotating the pan halfway though. Remove when nicely browned.