Flakiest Cheese Biscuits
Photo by Mark Weinberg
MAKES
12 biscuits
TAKES
Prep time: 5 hours (includes chilling)
Cook time: 30 minutes
Total: 5 hours 30 minutes
✻ ABOUT THIS RECIPE
These biscuits are a mashup of two totally different biscuit styles: American buttermilk biscuits, and Hungarian pogácsa—a yeast-raised dough that goes through a quick lamination to create light, flaky layers. The tenderness is similar to that of an American-style biscuit, with a lovely crisp exterior and a beautiful lightly yeasty, very cheesy flavor. These biscuits are best the same day they are baked, preferably slightly warm.
INGREDIENTS
600 g / 5 cups all purpose flour
9 g 1 tablespoon instant dry yeast
12 g / 1 tablespoon granulated sugar
3 g / ¾ teaspoon fine sea salt
56 g / 2 ounces / 4 tablespoons cold butter, cut into ½ inch / 1 cm cubes
454 g / 2 cups sour cream, plus more as needed
226 g / 8 ounces butter at room temperature
200 g / 2 packed cups shredded cheese (such as cheddar, Gruyère, or gouda)
egg wash, as needed for finishing (see Note)
METHOD
1. In a large bowl, whisk the flour, yeast, sugar (if using), and salt to combine. Add 56 g / 2 ounces / 4 tablespoons of the cold butter and use your hands to break up the cubes, tossing until well coated with flour. Use your hands or a pastry cutter to cut the butter into the flour until it’s fully incorporated and the mixture looks like a coarse meal. Make a well in the center of the flour and add the sour cream. Mix with your hands or a spatula until the dough comes together; it will look craggy, not smooth. If the dough appears dry, add cool water 15 g / 1 tablespoon at a time until it comes together.
2. Turn the dough out, wrap in plastic wrap, and refrigerate for at least 30 minutes (and up to overnight).
3. On a lightly floured surface, roll out the dough to a rectangle about 10 x 12 inch / 25 x 30 cm and ½ inch / 1 cm thick. Brush away excess flour with a pastry brush. Dot the remaining 226 g / 8 ounces butter over the surface of the dough and gently spread in an even layer. Fold the dough in quarters.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. On a lightly floured surface, roll out the dough again to a rectangle about 10 x 12 inch / 25 x 30 cm and ½ inch / 1 cm thick. Sprinkle about one-third of the cheese over it and fold the dough into quarters. Wrap and refrigerate for 30 minutes to relax the dough.
6. Repeat this process twice more, using the remaining cheese. Refrigerate the dough for at least 1 hour (and up to overnight).
7. When ready to bake the biscuits, preheat the oven to 375°F / 190°C with racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
8. On a lightly floured surface, roll out the dough to a rectangle about 9 x 10 inch / 23 to 25 cm and ¾ inch / 2 cm thick. Use a 3 inch / 8 cm round cutter to cut out biscuits and transfer them to the prepared baking sheet, leaving at least 2 inch / 5 cm between them and staggering the rows. The dough scraps can be pressed together and rerolled 1 or 2 more times to make more biscuits.
9. Egg-wash the biscuits and bake until deeply golden brown, 30 to 34 minutes. Cool for at least 10 minutes before serving warm, or cool completely and serve at room temperature.
NOTES
To make egg wash, whisk 56 g / 1 large egg, 15 g / 1 tablespoon water, and a pinch of fine sea salt until well combined.
Store leftover biscuits in an airtight container—try halving and toasting them to revive them!
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
