Biscuits: Rolled and Folded
by Lishka DeVoss

Make certain you have counter space ready for rolling.

YIELD 8 or 16 biscuits

HAVE READY: rolling pin, bench scraper, parchment-lined baking sheet

INGREDIENTS

INDIVIDUALLY (ready to use):
5.5 tbsp unsalted butter, very cold
2 tbsp cold whole milk (to add in case you need it if dough is too dry)

LARGE BOWL (whisked together):
2  cups flour, plus more for dusting
1 tbsp baking powder
1/4 tsp baking soda
1 tsp kosher salt

SMALL BOWL (whisked together):
1/2 cup cold whole milk
1/3 cup thick whole milk yogurt

PREPARATION

1. Center-position a rack and then heat oven to 425°F.

2. Grate cold butter directly into LARGE BOWL — then toss gently with fingertips until thoroughly mixed.

3. Add SMALL BOWL and fold with rubber spatula until mixture forms a very rough, shaggy ball. If still too dry, add a bit more milk.

4. Dump out onto a generously floured countertop. Knead 4 to 5 times until dough just holds together and then flatten into a rough 4-inch square.

5. Roll out dough into a rough 12-inch square (dust as needed to prevent sticking).
• Then, fold like a business letter into a rectangle and flatten gently with your hands
• then, fold the smaller ends like a business letter to form a rough 4-inch square and flatten with your hands
• then, roll out into a 12-inch square again
• then, roll up like a jelly roll into a tight log and then, seam-side down, press into a rough 3x12-inch rectangle.

6. Cut the rectangle crosswise into four 3-by-3-inch squares, then cut each square across the diagonal to form 2 triangles (for a total of 8 triangles), and, if you want, cut those in half again (for a total of 16 triangles).

7. Space out evenly and bake 15 to 20 minutes.

Updated 2020-08-07

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