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Butter Puff Biscuit Dough – Shortcut Puff Pastry Dough ctm magazine

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!



  • Robin Martz on December 11, 2020

    I love this! I can’t wait to try it!

  • debbie lente on December 21, 2020

    hi John, truley enjoy videos, please add recipe to show more, thanks, can not wait to try rose apple rolls, so elegant.

  • Jac Shank on December 31, 2020

    Wait… what?! You can buy this in puff pastry section of grocery store… that’s a lot of work!

  • S on January 5, 2021

    This look very flaky. Can I use this for turkey hand pie?

  • Judith Moore on January 18, 2021

    No salt in the recipe?

  • NikkiWishes on January 20, 2021

    I just knew chef John would have a easier way for me to make puff pastry and of course he does 🙌🏽🙌🏽

  • Amy Bork on January 22, 2021

    Flour, water and butter? That's it? Sounds bland

  • VCarmichelli on February 6, 2021

    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.

  • MML 1 on March 13, 2021

    great job!!!! questions4u ….wat butter type or altrnative? y do u hav2freeze it again, no yeast?

  • Niccole A on March 18, 2021

    Rather than water can you use buttermilk

  • Grace Mok on April 3, 2021

    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.

  • George Greener on May 5, 2021

    Am I allowed to cut these into squares?

  • Milo James on May 14, 2021

    I’m always torn between his great recipes and his AAAAAAARRRGHHHHH speech pattern.

  • kahea2018 on June 13, 2021

    By about the fifth fold I was like nah… 😂

  • Carol Trainor on June 28, 2021

    Bloody hell id need 50 tho

  • Jose Mi on July 10, 2021

    Paraphrasing Christina Aguilera: My body's saying "Let's go!!", but my Cholesterol's saying "NO!" 😪😪😭😭😭

  • saturnia22 on September 10, 2021

    How many folds? 12 and no Cayenne?

  • MP G on October 10, 2021

    Love this recipe! The second time I made these I swapped the water for buttermilk. Oh. My!!

  • Jimmy Gilliland on November 3, 2021

    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.

  • kleen13 on December 16, 2021

    Thant was fun to watch. 🙂So I can premake a snotload of this and just portion and freeze, right?

  • Dean Johnson on January 7, 2022

    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.

  • matthew buckner on January 7, 2022

    Wow, 🙏😋. Went back 10 years, saved 20 ish recipes to try so far.

  • matthew buckner on January 7, 2022

    A layer of fresh grated cheese added to the butter layers ?

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