There’s something magical about biting into a perfectly flaky, buttery biscuit, and these savoury laminated biscuits deliver just that. With layers of rich butter folded into tender dough, each bite is crisp on the outside and soft on the inside. I have added a hint of fresh chives, a sprinkle of aged cheddar, and a touch of thyme and cracked black pepper for a subtle, aromatic twist that makes them irresistible.

Serving 12-15 Biscuits

Mis en Place 

DryIngredients

430 G Pastry Flour

19 G Baking Powder

2 G Baking Soda

20 G Sugar

6 G Fine Sea Salt

15 G Fresh Chives or Green Onion, finely chopped

50–75 G Aged Cheddar, grated

Wet Ingredients

200 G Cold Buttermilk

Butter

185 G Unsalted Butter, cold and cubed

Egg Wash

1 Egg

1 Tsp. Water

Freshly Cracked Black Pepper

Sea Salt

Method

Step 1

Keep butter cubes in the freezer until needed.

In a stand mixer with a paddle attachment, combine the cake flour, baking powder, baking soda, salt, sugar, chives and cheese. Alternatively mix by hand using a pastry blender.

Step 2

Add the cold butter to the dry ingredients.

Mix until butter breaks down into small, flat pieces.

Step 3

Stir in the cold buttermilk until dough is just combined. Do not overmix.

Refrigerate the dough for 30 minutes.

Step 4

Roll dough to three times its width and fold into thirds (like a letter).

Rotate dough 90° and repeat for the second lamination turn.

Rest dough in the refrigerator for 30 minutes after 2 turns.

Step 5

Roll dough out to 1/2″ thickness. Chill one last time for 30 minutes.

Use a ring cutter to cut biscuits, pressing straight down and up.

Step 6

Brush biscuits lightly with egg wash.

Sprinkle with cracked black pepper, salt and thyme leaves

Step 7

Bake at 390°F / 198°C for 12 minutes, until golden and puffed.

Cool completely on a wire rack. Serve warm for best flavour.

Storage & Reheating

Next day: Store in an airtight container at room temperature.

Reheat: 350°F / 175°C oven for 5–7 minutes to revive layers.

Freeze: Wrap individually, freeze, and reheat straight from frozen.