Artisan Strawberry Flaky Biscuits

🥘 Ingredients

• all-purpose flour
  400 g
• baking powder
  20 g
• buttermilk
  285 g
• egg wash
  1 egg
• fine sea salt
  7 g
• granulated sugar
  10 g
• strawberries
  6, 125 g
• unsalted butter
  250 g

🍳 Cookware

• large bowl
• pastry cutter
• bench knife

1. 1

   Cut cold unsalted butter into small 1/2-inch cubes and place in the freezer for ⏱️ 15 minutes until rock-hard.

   unsalted butter: 250 g
2. 2

   In a large bowl , sift together all-purpose flour , baking powder , granulated sugar , and fine sea salt .

   all-purpose flour: 400 g, baking powder: 20 g, granulated sugar: 10 g, fine sea salt: 7 g
3. 3

   Add frozen butter cubes to the flour. Use a pastry cutter or fingertips to cut butter into flour until pea-sized flaky butter pockets form.
4. 4

   In a blender, puree whole strawberries with cold buttermilk .

   strawberries: 6, buttermilk: 285 g
5. 5

   Pour strawberry buttermilk into flour mixture, add finely diced strawberries , and fold gently just until dough comes together.

   strawberries: 125 g
6. 6

   Turn out onto a floured surface and pat into a rectangle. Cut dough in half, stack pieces on top of each other, and roll out. Fold into thirds like a letter. Repeat rolling, stacking, and folding 4 times to create dozens of flaky laminated layers.
7. 7

   Roll dough into a 6x8-inch rectangle (about 1-inch thick) and cut into 6 large rectangular biscuits with a sharp bench knife .
8. 8

   Place biscuits on a parchment-lined baking sheet and freeze for ⏱️ 30 minutes (or overnight).
9. 9

   Preheat oven to 450°F (230°C). Brush tops of chilled biscuits with an egg wash and sprinkle with coarse sugar.

   egg wash: 1 egg
10. 10

    Bake from frozen at 450°F for ⏱️ 20 to 25%minutes until puffed, flaky, and golden brown.n