Learn how to make Butter Puff Biscuit Dough! Go to http://foodwishes.blogspot.com/2015/06/butter-puff-biscuit-dough-faster-easier.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Shortcut Puff Pastry Dough recipe!
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Check out the recipe: https://www.allrecipes.com/Recipe/244473/Chef-Johns-Butter-Puff-Biscuit-Dough/
I love this! I can’t wait to try it!
hi John, truley enjoy videos, please add recipe to show more, thanks, can not wait to try rose apple rolls, so elegant.
Wait… what?! You can buy this in puff pastry section of grocery store… that’s a lot of work!
This look very flaky. Can I use this for turkey hand pie?
No salt in the recipe?
I just knew chef John would have a easier way for me to make puff pastry and of course he does 🙌🏽🙌🏽
Flour, water and butter? That's it? Sounds bland
I love, love, love your recipes… but this one took a hard left for me when I made them. Oh well, there are plenty more recipes to try.
great job!!!! questions4u ….wat butter type or altrnative? y do u hav2freeze it again, no yeast?
Rather than water can you use buttermilk
Hi Chef John, I'm v. interested to make this butter puff biscuits but I dont have a stand mixer. Can I use a fork or spatula or pastry cutter to mix the flour with cold water? I followed your cheddar cheese biscuits which turned out great with layers and very yummy. Tks.
Am I allowed to cut these into squares?
I’m always torn between his great recipes and his AAAAAAARRRGHHHHH speech pattern.
By about the fifth fold I was like nah… 😂
Bloody hell id need 50 tho
Paraphrasing Christina Aguilera: My body's saying "Let's go!!", but my Cholesterol's saying "NO!" 😪😪😭😭😭
https://youtu.be/fRUimXBYdB4
How many folds? 12 and no Cayenne?
Love this recipe! The second time I made these I swapped the water for buttermilk. Oh. My!!
Water? Are you mad, use skim milk at least. I would use half and half, because it will better bind with the other layers, giving you a more accordion effect. Milk solids are your never fail asset in flaky a dough. And wax paper is your friend. 12×6 is the first roll dimensions, and be more aggressive with the roller. Freeze your flour mix. Between layers. But not hard. The only reason to cool is to suspend rising action in the outer layers.
Thant was fun to watch. 🙂So I can premake a snotload of this and just portion and freeze, right?
My 93 year old mom loves watching you (as do I.) She loves the fact you’re from Shortsville (as is she.). You’ve probably passed her old house on Route 96 a million times.
Wow, 🙏😋. Went back 10 years, saved 20 ish recipes to try so far.
A layer of fresh grated cheese added to the butter layers ?