To everyone who has made February’s Bake Club recipe, Cheddar Biscuits With Old Bay, I applaud you. The height! The layers! Impeccable. Bravo. This month, we learned how folding butter-studded biscuit dough can yield the flakiest, lightest biscuits you’ve ever encountered. This lo-fi lamination technique can be applied to other doughs like pie crust, puff pastry, and even savory breads like roti.
But if you want to keep practicing the skill, as I’m sure you do, I recommend going all in on biscuits. The relatively high amounts of leavening (baking powder and/or baking soda) and liquid (or hydration, if we’re being technical) make this dough much more forgiving than, say, pie crust. A biscuit won’t be picky if you give it an extra generous dusting of flour or forget how many folds you made—it’ll remain equally delicious and fluffy. Here are some of my favorite biscuits from our archives that either use this method directly or take to it well.
