Erin Jeanne McDowell’s buttermilk biscuits from Savory Baking. I forgot to brush the tops with an egg wash, which would have made them quite stunning, but no big deal – they’ll all end up in the same place.
The dough gets two sets of lamination folds. One before a 30-minute rest in the fridge, and another before a couple of hours rest in the fridge. Finally, the cut biscuits are returned to the fridge a third time while the oven pre-heats. All this resting makes it pretty convenient to time them to be ready for dinner.
Despite a little weeping, I love how tall these come out. They probably wouldn’t topple so much if I made them wider, but they’re a pretty big biscuit as it is. I’ve always found her portion sizes quite generous.
Erin has a similar (but not quite identical) recipe in the New York Times (gift link is here), to which the same lamination process could be applied.
