Stella's Place

Another biscuit recipe, this time from J. Kenji Lopez-Alt (author of the Food Lab). He posted it on the NYT site, but that’s probably behind a paywall for you, so here’s the recipe:

These biscuits rely on frozen grated butter to create an extra light and crispy texture. The dough can be gently kneaded together, rolled and cut into biscuits using a biscuit cutter or knife before baking, but this method of folding and rolling produces more flaky layers. The final step of rolling the dough like a jellyroll, flattening it, and cutting it into triangles results in triangular biscuits that gently fan apart in layers that are perfect for catching extra butter and jam, or for pulling apart with your fingertips. If the dough or butter feels like it is getting warm or greasy at any point, transfer the dough to a rimmed baking sheet and place in the freezer for five minutes before proceeding.

Ingredients
Yield:8 biscuits

½ cup/120 milliliters cold whole milk
⅓ cup/85 grams whole milk Greek-style yogurt (preferably 5% milk fat)
2 level cups/285 grams all-purpose flour, plus more for dusting
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
1 cup/225 grams unsalted butter, frozen (2 sticks; you will not use all of it)

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