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Cheesy Yeasted Laminated Biscuits

Recipe by Claire Saffitz x Dessert Person

Flaky, buttery biscuits that combine the lightness of a yeasted roll with the crisp layers of a laminated pastry. Sharp cheddar, herb‑infused butter, and a hint of garlic give these biscuits a savory, ranch‑like flavor. Perfect for breakfast, brunch, or as a side to soups and salads.

MediumAmericanServes 6

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Source Video
10h 39m
Prep
20m
Cook
1h 19m
Cleanup
12h 18m
Total

Cost Breakdown

$7.65
Total cost
$1.27
Per serving

Critical Success Points

  • Keeping the butter cold while incorporating it into the dough.
  • Executing the letter‑fold lamination turns without over‑working the dough.
  • Proper chilling (freezer then refrigerator) to solidify butter layers.
  • Allowing the dough to rise fully before the second proof.
  • Baking at a high temperature (400 °F) to create rapid steam lift.

Safety Warnings

  • Handle hot baking sheets with oven mitts to avoid burns.
  • When working with cold butter, use a sharp knife and keep fingers clear of the blade.
  • Yeast is a live culture; keep the dough away from direct heat sources during proofing.

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