An unconventional method for making biscuits results in puff pastry.
It’s Sunday and that’s often a morning of biscuits and fruit. My typical biscuit prep is 300 g flour, 2 teaspoons baking powder, salt, a T sugar, cut in butter (100 g) and moisten with 180 grams liquid (water or milk), mix, fold a few times, cut in circles, bake at 450.
Today, since I was in croissant mode, I took a different tack with the same biscuit ingredients and stumbled on something nice. I made a dough mixed from water (90 g), flour (150 g), salt (3 g), sugar (1T) and baking powder (2t) – which could just have easily been made from self rise flour (150 g) and water (90 g). That was kneeded in a bread machine while I made a 55 gram butter pat in a small ziploc bag using my butter trick. The dough and butter were treated just as in the croissant method (albeit much smaller rectangles, but still 81 layers) and cut into squares.
It was a lean dough, leavened with just baking powder. Butter was then added, and the folding/chilling/rolling went off in about 15 minutes. I cut the final dough into 6 cubes and baked at 450F. The delectable morsels are depicted above. They were reminiscent of puff pastry (obviously not as thin, but just as delicate) and are going to be a serious building block for all sorts of stuff, popovers for starters!