Travis and I met here in the Bay Area, and some time back he decided to go back home to his roots in North Carolina. Through the magic of facebook, we stay in touch and he was eager to share for #FoodMemories17. Remember – If you want to submit your own memory – check out the Sharing Our Memories Post or visit the #FoodMemories17 page for more detials
81 Layer Biscuits
81 Layer Biscuits
- 2 Cups All Purpose Flour
- 2 Teaspoons Sugar
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- 1 ¼ Cup Heavy Cream
- ¼ Cup Unsalted Butter (melted & cooled to room temp)
- Self Rising Flour for dusting
To make the dough
- In large bowl, whisk the AP (All Purpose) Flour, Sugar, Baking Powder & Salt together ’til well combined.
- Add Heavy Cream & stir with wooden spoon to form dough. (Note: At this stage the dough will seem slightly dry.)
- Knead in the bowl for about 30 seconds.
- Lay out a tea towel and dust heavily with SR (Self Rising) Flour.
- Turn dough out onto tea towel and form into roughly 8×12” rectangle. (Note: you can do this by hand or a floured rolling pin)
- Brush the top of dough with the melted Butter and sift a layer of SF (Self Rising) Flour on top of the butter.
- Fold into thirds by taking the bottom third of the dough and turn it onto the middle, then pull down the top third down to create 3 layers, exactly as you would fold a piece of paper to place in a legal envelope.
- Press out (or roll out) the dough into a rectangle again & rotate 180 degrees.
- Repeat this step 3 more times, remember to brush with Butter & sift with SF (Self Rising) Flour before folding.
- In all total you will end up with 81 fold. (First fold creates 3 layers, second fold creates 9, then 27 & finally 81 with fourth fold).
- Heavily butter an 8×8” baking pan and press dough into pan in an even layer.
- Cool in refrigerator for 2 to 3 hours.
- Preheat oven to 450 degrees.
- Turn dough out upside down onto wax paper.
- Using a very sharp knife, cut 9 squares with single quick press through the dough, this will ensure a nice rise.
- Place onto baking sheet lined with parchment paper, roughly 1 ½” apart.
- Bake approx. 15-18 minutes rotating pan halfway through cooking.
Note – the orginal of this recipe was adapted from America’s Test Kitchen Cream Biscuits Recipe