Whip up these flaky biscuits using your food processor
You read that right—the grater attachment will be your new BFF.
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Sohail Zandi is the executive chef and owner of Brushland Eating House. His light-hearted approach to cooking and dining, paired with a reverence for his Iranian heritage, has earned Brushland numerous accolades. Sohail’s penchant for adventure has manifested as stints in Paris, Martha’s Vineyard, and New Orleans, although he's fondest of feeding his wife, daughter and neighbors in their mountain town of Bovina, New York, which is where you’ll find him most.
I love a good biscuit. Or more accurately, I crave them. It comes on in unstoppable waves, inspired by a television show set in the South or simply seeing them on a menu at a local diner. Either way, it’s a desire that quickly needs fulfillment so I like to have biscuit dough in the freezer at all times. This recipe is quick and easy, thanks to the help of a food processor, which means biscuit satisfaction is mere hours away.
What You Need
8 oz. unsalted butter, cold and cut into cubes, plus 2 tablespoons for brushing
2¾ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
1¼ cup buttermilk
Flaky sea salt
How to make Flaky Food Processor Biscuits
Step 1: Make the dough
In a bowl, mix the flower, baking powder, baking soda, salt, and sugar. Add the grater attachment to your food processor. Slowly feed cubes of butter into the machine until all of the butter is grated. Switch the food processor attachment to the blade—you may have to briefly transfer the butter to a bowl to do so. Once the blade attachment is on and you’ve added your butter back to the bowl, add dry ingredients and begin to process. Slowly add the buttermilk until the dough just begins to come together—it should be shaggy.
Step 2: Shape the dough
Transfer the dough to a floured work surface and shape into a 9-by-9-inch square. Fold the dough into overlapping thirds like a letter. Rotate 90 degrees and repeat. Do this three times, then shape back into a 9-by-9-inch square. Wrap the dough tightly in plastic wrap and refrigerate for at least an hour.
Step 3: Cut the biscuits
Take the dough out of the fridge, remove plastic wrap, and cut into a two-by-four grid (you should have eight biscuits total). Freeze at least two hours or overnight.
Step 4: Bake
Preheat the oven to 400°F. Brush biscuits with melted butter and sprinkle with flaky sea salt. Bake until the tops are golden brown and the edges are crispy, about 20 to 25 minutes. Serve for breakfast, lunch, or dinner.
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