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Zoë Bakes Biscuits

Zoë’s Quick-Folded Biscuits

byZoë François
Total 50 mins, includes cooling time
Active 20 mins
Cook 30 minutes
Makes 8 biscuits
  • 3 cups (390 grams) self-raising flour
  • 3/4 cup (170 grams) unsalted butter, chilled
  • 1 1/2 (360 grams) to 1 3/4 cups (420 grams) full-fat plain yogurt (not Greek-style)
  • All-purpose flour, for dusting
  1. Preheat the oven to 425°F.
  2. In a food processor, blend together the self-rising flour and 4 tablespoons of the butter until it resembles coarse cornmeal. Add another 4 tablespoons of butter and quickly pulse about 10 times until the butter pieces are about the size of large peas.
  3. Add 3/4 cup of the yogurt and pulse 3 times to combine. Add another 3/4 cup of yogurt and pulse just until the dough starts to come together, 5 or 6 more times, adding the remaining 1/4 cup as needed.
  4. Turn the rough dough out onto the counter and use a dough scraper to fold the dough over itself until a uniform dough forms, maybe 6 times.
  5. Dust the counter with all-purpose flour and place the dough on top of the flour. Dust the top of the dough with more flour, then use the dough scraper to divide the dough into 8 equal pieces.
  6. Melt the remaining 1/4 cup butter in a 9-inch cast iron skillet over medium heat. Place the biscuits in the pan and then turn them over, so the butter side is up.
  7. Bake until golden brown, about 30 minutes.