causes the dough to form many layers that will separate as they bake, giving you the flakiness you’re after For an extra boost of flakiness, I like to go one step further and make what’s called a laminated pastry: pastry that has been folded over and over itself to form many layers The doughs for classic French laminated pastries like puff pastry and croissants are folded until they form hundreds of layers With my biscuit dough, I’m not quite so ambitious, but I’ve found that by rolling it out into a square and folding it into thirds in both directions, you create distinct layers (3 × 3) Roll the resultant package out into a square again and repeat the process, and you’ve got yourself a whopping 81 layers (9 × × 3)! How’s that for flaky? And guess what: a modern flaky American scone is really nothing more than a sweetened biscuit cut into a different shape Master one, and you’ve mastered the other 1 Combine flour, baking powder, baking soda, and salt in a food processor, then scatter with butter cubes Pulse until butter is broken into ¼-inch pieces Transfer to a large bowl and add buttermilk Fold with a spatula Transfer to a floured cutting board or work surface Knead briefly and form into a rectangle Roll into a 12-inch square Fold the right third over to the center with a bench scraper ...1 Combine flour, baking powder, baking soda, and salt in a food processor, then scatter with butter cubes Pulse until butter is broken into ¼-inch pieces Transfer... to a floured cutting board or work surface Knead briefly and form into a rectangle Roll into a 12-inch square Fold the right third over to the center with a bench scraper