Chef Johns Butter Puff Biscuit Dough Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH



Chef John's Butter Puff Biscuit Dough image

This biscuit dough is similar to puff pastry but uses a much less fussy procedure. It works great for fruit tarts, ham and cheese turnovers, and chocolate croissants--and of course, plain biscuits served with butter and jam.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Biscuits

Time 1h30m

Yield 6

Number Of Ingredients 3

2 cups self-rising flour
¾ cup cold water, or as needed
7 tablespoons frozen unsalted butter

Steps:

  • Place self-rising flour and cold water in the bowl of a stand mixer. Using dough hook attachment knead to form a soft, slightly elastic, but not too sticky dough, about 2 minutes. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
  • Place chilled dough on a floured surface and roll out to a 1/2-inch thick rectangle using just enough flour to keep it from sticking. Grate about 4 tablespoons of frozen butter onto the surface of the dough to within about 1/2 inch of the edge. Lightly flour a sheet of plastic wrap. Spread the plastic wrap, floured side down, onto the butter and gently press the butter into the dough. Carefully remove the plastic wrap.
  • Fold 1/3 of the dough over the middle third; then fold the other 1/3 over the middle into a tri-fold with 2 layers of butter. Roll dough again into a rectangle, brush off excess flour, and create another tri-fold. Roll again to about a 1-inch thickness. Wrap dough in plastic wrap and refrigerate for another 30 minutes.
  • Place chilled dough again on a floured surface, roll into a rectangle, and make another tri-fold. Roll back out again into a 1/2-inch thick rectangle. Grate about 3 tablespoons butter onto the surface of the dough. Cover with floured plastic wrap and press butter into dough. Remove plastic wrap. Give dough another tri-fold and press layers together. Roll out dough and fold in half. Roll out again, and fold in half. Roll out dough one more time. Wrap in plastic wrap and chill until ready to use.
  • Bake at 400 degrees F (200 degrees C); see Cook's Note.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 30.9 g, Cholesterol 35.6 mg, Fat 13.8 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 531.9 mg, Sugar 0.1 g

CHEF JOHN'S PARTY CHEESE PUFFS RECIPE - (4.8/5)



Chef John's Party Cheese Puffs Recipe - (4.8/5) image

Provided by á-4084

Number Of Ingredients 9

1/2 cup water
1/4 cup butter
1 pinch salt
1/2 cup flour
2 large eggs
1 teaspoon fresh thyme leaves
1 teaspoon ground black pepper
1/2 cup sharp Cheddar or Gruyere cheese, shredded
Pinch cayenne pepper

Steps:

  • Preheat oven to 425°F. Line a baking sheet with a silicone baking mat. Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes. Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese. Bake in the preheated oven until golden and puffed, 15 to 20 minutes.

CHEF JOHN'S BUTTERMILK BISCUITS



Chef John's Buttermilk Biscuits image

Recipe by: Chef John "This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots."

Provided by MelRose

Categories     High In...

Time 35m

Yield 6 biscuits, 6 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
3/4 cup cold buttermilk
2 tablespoons buttermilk, for brushing

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  • Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  • Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  • Turn dough onto a floured work surface, pat together into a rectangle.
  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  • Roll dough on a floured surface to about 1/2 inch thick.
  • Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  • Brush the tops of biscuits with 2 tablespoons buttermilk.
  • Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 285.5, Fat 14.2, SaturatedFat 8.8, Cholesterol 37, Sodium 601.1, Carbohydrate 33.9, Fiber 1.1, Sugar 1.8, Protein 5.6

CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH



Chef John's Butter Puff Biscuit Dough image

This biscuit dough is similar to puff pastry but uses a much less fussy procedure. It works great for fruit tarts, ham and cheese turnovers, and chocolate croissants--and of course, plain biscuits served with butter and jam.

Provided by Chef John

Categories     Biscuit

Time 1h30m

Yield 6

Number Of Ingredients 3

2 cups self-rising flour
¾ cup cold water, or as needed
7 tablespoons frozen unsalted butter

Steps:

  • Place self-rising flour and cold water in the bowl of a stand mixer. Using dough hook attachment knead to form a soft, slightly elastic, but not too sticky dough, about 2 minutes. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
  • Place chilled dough on a floured surface and roll out to a 1/2-inch thick rectangle using just enough flour to keep it from sticking. Grate about 4 tablespoons of frozen butter onto the surface of the dough to within about 1/2 inch of the edge. Lightly flour a sheet of plastic wrap. Spread the plastic wrap, floured side down, onto the butter and gently press the butter into the dough. Carefully remove the plastic wrap.
  • Fold 1/3 of the dough over the middle third; then fold the other 1/3 over the middle into a tri-fold with 2 layers of butter. Roll dough again into a rectangle, brush off excess flour, and create another tri-fold. Roll again to about a 1-inch thickness. Wrap dough in plastic wrap and refrigerate for another 30 minutes.
  • Place chilled dough again on a floured surface, roll into a rectangle, and make another tri-fold. Roll back out again into a 1/2-inch thick rectangle. Grate about 3 tablespoons butter onto the surface of the dough. Cover with floured plastic wrap and press butter into dough. Remove plastic wrap. Give dough another tri-fold and press layers together. Roll out dough and fold in half. Roll out again, and fold in half. Roll out dough one more time. Wrap in plastic wrap and chill until ready to use.
  • Bake at 400 degrees F (200 degrees C); see Cook's Note.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 30.9 g, Cholesterol 35.6 mg, Fat 13.8 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 531.9 mg, Sugar 0.1 g

CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH



Chef John's Butter Puff Biscuit Dough image

This biscuit dough is similar to puff pastry but uses a much less fussy procedure. It works great for fruit tarts, ham and cheese turnovers, and chocolate croissants--and of course, plain biscuits served with butter and jam.

Provided by Chef John

Categories     Biscuit

Time 1h30m

Yield 6

Number Of Ingredients 3

2 cups self-rising flour
¾ cup cold water, or as needed
7 tablespoons frozen unsalted butter

Steps:

  • Place self-rising flour and cold water in the bowl of a stand mixer. Using dough hook attachment knead to form a soft, slightly elastic, but not too sticky dough, about 2 minutes. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
  • Place chilled dough on a floured surface and roll out to a 1/2-inch thick rectangle using just enough flour to keep it from sticking. Grate about 4 tablespoons of frozen butter onto the surface of the dough to within about 1/2 inch of the edge. Lightly flour a sheet of plastic wrap. Spread the plastic wrap, floured side down, onto the butter and gently press the butter into the dough. Carefully remove the plastic wrap.
  • Fold 1/3 of the dough over the middle third; then fold the other 1/3 over the middle into a tri-fold with 2 layers of butter. Roll dough again into a rectangle, brush off excess flour, and create another tri-fold. Roll again to about a 1-inch thickness. Wrap dough in plastic wrap and refrigerate for another 30 minutes.
  • Place chilled dough again on a floured surface, roll into a rectangle, and make another tri-fold. Roll back out again into a 1/2-inch thick rectangle. Grate about 3 tablespoons butter onto the surface of the dough. Cover with floured plastic wrap and press butter into dough. Remove plastic wrap. Give dough another tri-fold and press layers together. Roll out dough and fold in half. Roll out again, and fold in half. Roll out dough one more time. Wrap in plastic wrap and chill until ready to use.
  • Bake at 400 degrees F (200 degrees C); see Cook's Note.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 30.9 g, Cholesterol 35.6 mg, Fat 13.8 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 531.9 mg, Sugar 0.1 g

CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH



Chef John's Butter Puff Biscuit Dough image

This biscuit dough is similar to puff pastry but uses a much less fussy procedure. It works great for fruit tarts, ham and cheese turnovers, and chocolate croissants--and of course, plain biscuits served with butter and jam.

Provided by Chef John

Categories     Biscuit

Time 1h30m

Yield 6

Number Of Ingredients 3

2 cups self-rising flour
¾ cup cold water, or as needed
7 tablespoons frozen unsalted butter

Steps:

  • Place self-rising flour and cold water in the bowl of a stand mixer. Using dough hook attachment knead to form a soft, slightly elastic, but not too sticky dough, about 2 minutes. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
  • Place chilled dough on a floured surface and roll out to a 1/2-inch thick rectangle using just enough flour to keep it from sticking. Grate about 4 tablespoons of frozen butter onto the surface of the dough to within about 1/2 inch of the edge. Lightly flour a sheet of plastic wrap. Spread the plastic wrap, floured side down, onto the butter and gently press the butter into the dough. Carefully remove the plastic wrap.
  • Fold 1/3 of the dough over the middle third; then fold the other 1/3 over the middle into a tri-fold with 2 layers of butter. Roll dough again into a rectangle, brush off excess flour, and create another tri-fold. Roll again to about a 1-inch thickness. Wrap dough in plastic wrap and refrigerate for another 30 minutes.
  • Place chilled dough again on a floured surface, roll into a rectangle, and make another tri-fold. Roll back out again into a 1/2-inch thick rectangle. Grate about 3 tablespoons butter onto the surface of the dough. Cover with floured plastic wrap and press butter into dough. Remove plastic wrap. Give dough another tri-fold and press layers together. Roll out dough and fold in half. Roll out again, and fold in half. Roll out dough one more time. Wrap in plastic wrap and chill until ready to use.
  • Bake at 400 degrees F (200 degrees C); see Cook's Note.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 30.9 g, Cholesterol 35.6 mg, Fat 13.8 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 531.9 mg, Sugar 0.1 g

CHEF JOHN'S REVISED CHICKEN & BISCUITS RECIPE - (4.3/5)



Chef John's Revised Chicken & Biscuits Recipe - (4.3/5) image

Provided by Babycatgrandma

Number Of Ingredients 30

INGREDIENTS:
Stock: about 2 quarts
1 (2 3/4 - 3 lb) whole chicken, rinsed
Water to cover (too much will result in a watered down stock)
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Stew:
1/4 cup olive oil
2 Tbsp butter
3 carrots, cut into 1/2-inch pieces
3 ribs celery, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
6 or more mushrooms, quartered
1/2 teaspoons salt
1/2 teaspoon cayenne pepper (start with 1/4 and taste for heat)
1 teaspoon ground black pepper
1 teaspoon paprika
1 tsp dried rosemary
1/2 c all-purpose flour
1/2 c milk
4 sprigs fresh thyme
Stewed chicken from above (about 4 cups)
1 cup frozen peas
1 (10 ounce) can refrigerated biscuit dough

Steps:

  • DIRECTIONS: 1. Place chicken in large (9-quart) stock pot, pour in water, and drop in veggies & seasonings. Bring to simmer over medium-low heat. As foam rises to the top of the broth, skim and discard with a ladle. Add peeled garlic cloves, cover pot, and simmer on low for 1 hour or until chicken is done. 2. Remove chicken from pot, and allow to cool for a few minutes. When cool enough to handle, remove all meat from the bones, and set the chicken meat aside. Pour stock into a bowl and set aside. 3. In a large oven-safe pot or Dutch oven over medium heat, melt butter, and cook and stir carrots, celery, onion, and mushrooms until the vegetables start to become tender, about 10 minutes. Season with salt, cayenne pepper, black pepper, thyme, rosemary and paprika. Mix in flour, stirring to coat vegetables with flour, about 3 minutes. Add half of reserved stock (1 quart) and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer, and cook uncovered for 45 minutes. 4. Preheat oven to 400 degrees F (200 degrees C). 5. Stir milk into the sauce, and gently mix in the reserved chicken meat, Bring stew back to a simmer, and cook for 10 more minutes. Add frozen peas. Pop open the can of biscuits, separate, and place biscuits on top of stew. 6. Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Be sure to place on rack just below center and watch carefully. Place lid on the pot or Dutch oven, and return to oven; bake until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it's cooked through. Private Recipe from Karen Brown Printed from Allrecipes.com 2/10/2013

More about "chef johns butter puff biscuit dough recipes"

CHEF JOHN’S BUTTER PUFF BISCUIT DOUGH - 01 EASY LIFE
chef-johns-butter-puff-biscuit-dough-01-easy-life image
This biscuit dough is similar to puff pastry but uses a much less fussy procedure. It works great for fruit tarts, ham and cheese turnovers, and …
From 01easylife.com
Estimated Reading Time 3 mins


BISCUITS RECIPE: CHEF JOHN’S BUTTER PUFF BISCUIT DOUGH BY CHEF JOHN ...
2015-07-06 7 tablespoons frozen unsalted butter. Cooking Directions. 1 Place self-rising flour and cold water in the bowl of a stand mixer. Using dough hook attachment knead to form a soft, slightly elastic, but not too sticky dough, about 2 minutes. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
From redcipes.com
4.2/5 (10)
Total Time 1 hr 30 mins
Category Bread, Quick Bread Recipes, Biscuits
Calories 266 per serving


CHEF JOHN PUFF PASTRY RECIPES - ALL INFORMATION ABOUT HEALTHY …
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Place frozen puff pastry sheet on a work surface dusted with flour. Allow …
From therecipes.info


BISCUIT RECIPE CHEF JOHN - CREATE THE MOST AMAZING DISHES
Chef John's Revised Chicken & Biscuits Recipe - (4.3/5) 1 (10 ounce) can refrigerated biscuit dough Details Preparation time 30mins Cooking time 180mins Preparation Step 1 …
From recipeshappy.com


BUTTER PUFF BISCUIT DOUGH - FLOURACADEMY
Butter Puff Biscuit Dough. This is a kind of puff pastry-like dough, quick and easy to prepare. Flour Academy has taken this video recipe from a very famous food blog because of its …
From flouracademy.com


CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH | RECIPE | BISCUIT DOUGH …
Chef John's Butter Puff Biscuit Dough. 34 ratings · 1.5 hours · Vegetarian · Serves 6. Allrecipes. 1M followers . Biscuit Dough Recipes. Biscuit Bread. Biscuit Recipe. Flaky …
From pinterest.com.au


CHEF JOHN SWEET POTATO BISCUITS - CREATE THE MOST AMAZING DISHES
Chef John's Best Recipes for Thanksgiving Leftovers ... new www.allrecipes.com. 4 of 11 Chef John's Sweet Potato Biscuits. 5 of 11 Sweet Potato Buns. 6 of 11 Chef John's Turkey …
From recipeshappy.com


CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH - BISCUITS
Fold 1/3 of the dough over the middle third; then fold the other 1/3 over the middle into a tri-fold with 2 layers of butter. Roll dough again into a rectangle, brush off excess flour, and create another tri-fold. Roll again to about a 1-inch thickness. Wrap dough in plastic wrap and refrigerate for another 30 minutes.
From worldrecipes.org


CHEF JOHN'S CHICKEN AND BISCUITS - RECIPESRUN
Preheat oven to 400 degrees F (200 degrees C). Stir milk into the sauce, and gently mix in the reserved chicken meat, herbes de Provence, tarragon, and rosemary. Bring stew back to a …
From recipesrun.com


FOOD WISHES BUTTER PIE CRUST - THERESCIPES.INFO
Food Processor Pie Crust—all butter pie crust — Salt & Baker. great saltandbaker.com. Pierce bottom of the pie dough with a fork (only needs a few piercings, 3-4). Place a sheet of …
From therecipes.info


CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH | RECIPE - PINTEREST
Chef John's Butter Puff Biscuit Dough. 34 ratings · 1.5 hours · Vegetarian · Serves 6. Allrecipes. 1M followers . Biscuit Dough Recipes ... This recipe for Southern butter biscuits …
From pinterest.com


FOOD WISHES VIDEO RECIPES: THE MAGIC OF PUFF PASTRY - BLOGGER
2009-08-23 I've made puff using the shredded butter method too that Kelly mentions. I think it gives a better texture for flakier layers. Shredded cold butter is also good for biscuit making …
From foodwishes.blogspot.com


CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH | RECIPE | BISCUIT …
Chef John's Butter Puff Biscuit Dough. 34 ratings · 1.5 hours · Vegetarian · Serves 6. Allrecipes. 1M followers . Making Biscuits. How To Make Biscuits. Flaky Biscuits. …
From pinterest.com


FOOD WISHES VIDEO RECIPES: BUTTER PUFF BISCUIT DOUGH - BLOGGER
2015-06-23 Butter Puff Biscuit Dough – Faster, Easier, and No... Chef John’s "Sunset" Michelada – I Only Refer to M... Mocha Semifreddo – Bad Technique Makes for a Great...
From foodwishes.blogspot.com


CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH POPULAR RECIPES
Spread the plastic wrap, floured side down, onto the butter and gently press the butter into the dough. Carefully remove the plastic wrap. Fold 1/3 of the dough over the middle third; then …
From familytopsecretrecipes.blogspot.com


CHEF JOHN’S BUTTER PUFF BISCUIT DOUGH RECIPE REVIEWS – REDCIPES
Read all Chef John's Butter Puff Biscuit Dough recipe reviews - part 1 - Get more ideas of biscuits recipes on RedCipes. RedCipes. Appetizers and Snacks. 4,946 recipes. BBQ & …
From redcipes.com


CHEF JOHN’S BUTTER PUFF BISCUIT DOUGH – DRSTARVE
Fold 1/3 of the dough over the middle third; then fold the other 1/3 over the middle into a tri-fold with 2 layers of butter. Roll dough again into a rectangle, brush off excess flour, and create …
From drstarve.com


CHEF JOHN'S PERFECT BISCUIT RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Chef John's Buttermilk Biscuits | Allrecipes new www.allrecipes.com. Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter. Step 10 Transfer biscuits to the prepared baking …
From therecipes.info


CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH | RECIPE | BOTTOM ROUND …
Apr 24, 2020 - These impossibly flaky biscuits are a cross between puff pastry and biscuit dough. Apr 24, 2020 - These impossibly flaky biscuits are a cross between puff pastry and …
From pinterest.ca


BUTTER PUFF BISCUIT DOUGH - SHORTCUT PUFF PASTRY DOUGH - YOUTUBE
Learn how to make Butter Puff Biscuit Dough! Go to http://foodwishes.blogspot.com/2015/06/butter-puff-biscuit-dough-faster-easier.html for the …
From youtube.com


CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH | RECIPE | HOMEMADE …
Jun 26, 2019 - These impossibly flaky biscuits are a cross between puff pastry and biscuit dough.
From pinterest.ca


FOOD WISHES VIDEO RECIPES: BUTTERCRUST PASTRY DOUGH - BLOGGER
2013-03-29 Live. •. Ingredients for about 1 pound pie dough (enough for 1 large pie or 4 turnovers): 2 cups flour (measure carefully, do not pack!) 1/2 cup unsalted butter (4 oz) 1 tbsp …
From foodwishes.blogspot.com


CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH RECIPE - FLIPBOARD
Chef John's Butter Puff Biscuit Dough Recipe. 12 likes • 53 shares. allrecipes.com - Chef John • 1376d. This biscuit dough is similar to puff pastry but uses a much less fussy …
From flipboard.com


FOOD WISHES CHEF JOHN PIE CRUST - THERESCIPES.INFO
top foodwishes.co. Pour the warm gravy over the top. Scramble an egg in a bowl and add a little water. Brush the edge of the bottom pie crust with the egg then cover it with the top pie crust. …
From therecipes.info


CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH | FLIPBOARD
Chef John's Butter Puff Biscuit Dough. 12 likes • 53 shares. allrecipes.com - Chef John • 77d. This biscuit dough is similar to puff pastry but uses a much less fussy procedure. It works …
From flipboard.com


CHEF JOHN'S BUTTERMILK BISCUITS RECIPE - JANERECIPES.COM
1 Preheat oven to 425 degrees F (220 degrees C).; 2 Line a baking sheet with a silicone baking mat or parchment paper.; 3 Whisk flour, baking powder, salt, and baking soda together in a …
From janerecipes.com


CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH | FLIPBOARD
Chef John's Butter Puff Biscuit Dough. 36 likes • 110 shares. allrecipes.com - Chef John • 78d. This biscuit dough is similar to puff pastry but uses a much less fussy procedure. It …
From flipboard.com


PUFF PASTRY – CHEF JOHN
2013-12-19 Now place the dough in a pre-heated 425F oven and cook for about 10 – 13 minutes or until the outside puffs up and is golden brown. While it is baking grab a bowl and …
From chefjohnfuller.com


CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH | RECIPE | BISCUIT DOUGH …
Chef John's Butter Puff Biscuit Dough | "This biscuit dough is similar to puff pastry but uses a much less fussy procedure. It works great for fruit tarts, ham and cheese turnovers, and …
From pinterest.com


CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH | RECIPE | THANKSGIVING SIDE ...
Chef John's Butter Puff Biscuit Dough. 34 ratings · 1.5 hours · Vegetarian · Serves 6. Allrecipes. 1M followers . Making Biscuits ... Biscuit Dough Recipes. Yeast Bread Recipes. …
From pinterest.com


FOOD WISHES VIDEO RECIPES: BEAUTIFUL BUTTERMILK BISCUITS
2010-01-04 Anyone who makes the recipe below is encouraged to chime in. Thanks and enjoy! Ingredients: 2 cups all-purpose flour. 2 teaspoons baking powder. 1/4 teaspoon baking soda. 1 …
From foodwishes.blogspot.com


CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH | FLIPBOARD
allrecipes.com - This biscuit dough is similar to puff pastry but uses a much less fussy procedure. It works great for fruit tarts, ham and cheese turnovers, and … It works great for …
From flipboard.com


Related Search