Chef John's Butter Puff Biscuit Dough

Recipe View 2 mins In the bowl of a stand mixer, combine self-rising flour and cold water. Using the dough hook attachment, knead until a soft, slightly elastic dough forms (about 2 minutes).

Recipe View 30 mins Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Recipe View 5 mins On a lightly floured surface, roll the chilled dough into a 1/2-inch thick rectangle. Grate 4 tablespoons of frozen butter evenly over the dough, leaving a 1/2-inch border.

Recipe View 2 mins Lightly flour a sheet of plastic wrap and place it, floured-side down, onto the buttered dough. Gently press the butter into the dough. Carefully remove the plastic wrap.

Recipe View 30 mins Fold the dough into thirds, like a letter (a 'tri-fold'), creating two layers of butter. Roll the dough into a rectangle again, brush off excess flour, and repeat the tri-fold. Roll to about 1-inch thickness. Wrap in plastic wrap and refrigerate for another 30 minutes.

Recipe View 5 mins Repeat the folding process: roll the chilled dough into a rectangle, perform another tri-fold. Roll back out to a 1/2-inch thick rectangle. Grate the remaining 3 tablespoons of butter over the dough. Cover with floured plastic wrap, press gently, and remove the wrap.

Recipe View 5 mins Give the dough one final tri-fold, pressing the layers together. Roll out the dough and fold it in half. Roll out again and fold in half. Roll out one last time.

Recipe View Wrap the dough tightly in plastic wrap and chill until ready to use.