The food lab better home cooking through science ( PDFDrive ) 181
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causes the dough to form many layers that will separate as
theybake,givingyoutheflakinessyou’reafter.
For an extra boost of flakiness, I like to go one step
further and make what’s called a laminated pastry: pastry
that has been folded over and over itself to form many
layers.ThedoughsforclassicFrenchlaminatedpastrieslike
puff pastry and croissants are folded until they form
hundredsoflayers.Withmybiscuitdough,I’mnotquiteso
ambitious,butI’vefoundthatbyrollingitoutintoasquare
and folding it into thirds in both directions, you create 9
distinct layers (3 × 3). Roll the resultant package out into a
square again and repeat the process, and you’ve got
yourself a whopping 81 layers (9 × 3 × 3)! How’s that for
flaky?
Andguesswhat:amodernflakyAmericansconeisreally
nothing more than a sweetened biscuit cut into a different
shape.Masterone,andyou’vemasteredtheother.
1.Combineflour,bakingpowder,bakingsoda,andsaltina
foodprocessor,thenscatterwithbuttercubes.2.Pulseuntil
butter is broken into ¼-inch pieces.3. Transfer to a large
bowlandaddbuttermilk.4.Foldwithaspatula.5.Transfer
toaflouredcuttingboardorworksurface.6.Kneadbriefly
and form into a rectangle.7. Roll into a 12-inch square.8.
Foldtherightthirdovertothecenterwithabenchscraper.
