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American · Bread
Chicago Biscuits
Tall, flaky biscuits built on a 3 flour : 1 butter : 2 milk ratio by weight, then laminated with letter folds like a quick puff pastry so they bake up in distinct buttery layers.
- YieldServes 6 · 6 square biscuits, about 6 cm across
- Hands-on36 min
- Total2 h 1 min
- Difficulty
Ingredients
- 255 gall-purpose flour, plus extra for rolling
- 2 tspbaking powder, sieved if lumpy
- 1 tspfine salt
- 85 gunsalted butter, fridge-cold, cut in 1 cm dice
- 170 mlwhole milk, cold
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