Captain's Folded Buttermilk Biscuits
Scale Recipe
Adjust ingredient quantities for your desired serving size
For the Biscuit Dough
Folding the dough builds layers as fine as a ship's sail—don't skip it.
Ingredients
- 2 ½ cups all-purpose flour, plus more for dusting
- 2 tablespoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 4 tablespoons cold unsalted butter
- 4 tablespoons cold shortening
- 1 cup buttermilk
Instructions
- Preheat oven to 425°F.
- Sift flour, baking powder, sugar, and salt into a large mixing bowl. Transfer to a food processor.
- Cut frozen butter and shortening into cubes and add to flour. Pulse 6–7 times until mixture resembles loose crumble.
- Return mixture to bowl. Add buttermilk and stir with a spatula until a rough ball forms.
- Turn dough onto a floured surface and roll into a rough rectangle about 1 inch thick.
- Fold the dough over itself and gently roll again. Repeat folding and rolling 6 times to build layers.
- Roll out dough one final time into a rectangle.
- Cut biscuits using a floured glass or biscuit cutter.
- Place biscuits on a baking sheet so they're touching—this helps them rise together like a loyal crew.
- Bake for 10–15 minutes until golden brown.
Prep: 18 min • Cook: 15 min • Wait: No time
For the Butter Glaze
Brush while warm for a finish smooth as still waters.
Ingredients
- 2 tablespoons salted butter, melted
Instructions
- Brush melted butter over warm biscuits immediately after baking.
Prep: 2 min • Cook: No time • Wait: No time
Notes
These biscuits rise high and flake like sails in a fair wind. The folding technique creates layers worthy of a captain’s table. Store leftovers in the ship’s provisions locker (airtight container) for up to 2 days. Reheat gently to restore their golden charm.