Butter Fold Biscuits

Ingredients

● 2 sticks unsalted butter (227 g), cold (or frozen)

● 450 g all-purpose flour, plus more for shaping

● ¼ cup sugar

● 1 tbsp baking powder

● 2 tsp kosher salt

● 1⅓ cups cold whole milk, divided

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Grate the butter and place it in the freezer while you prepare the remaining ingredients.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold grated butter and gently toss until the butter is coated in flour.

Slowly pour in 1 cup of the cold milk, gently folding it into the flour mixture. Add the remaining ⅓ cup milk gradually to hydrate the rest of the flour. Stop mixing as soon as you have a shaggy dough.

Turn the dough onto a lightly floured surface and gently press it together. Pat it into a rectangle, fold it in half, and gently pat it out again. Repeat for three folds total. These folds create layers of dough and butter; as the biscuits bake, steam helps lift those layers apart. Use a light touch—too much working develops gluten and can make the biscuits tough.

Gently pat the dough to an even thickness. Cut with a 1-inch round cutter or smaller, pressing straight down without twisting. Gather any scraps gently and cut the remaining biscuits.

Place the biscuits on the prepared baking sheet and bake for about 12 minutes, until the tops are golden and the centers are baked through.

Tips from Trish

Think of the folds as a simple version of the layering used in croissants. We’re keeping little pieces of butter between layers of dough so they puff in the oven. Keep everything cold and handle the dough gently! You can freeze precut biscuits in an airtight container for up to three months. Be sure to label your freezer bag with the date so you have a use-by time.

Bardstown Blush

Ingredients

● 2 oz bourbon or whiskey

● 1 oz lemon juice

● 1/2–2/3 oz cinnamon-cranberry simple syrup

Instructions

1. Add the bourbon or whiskey, lemon juice, and cinnamon-cranberry simple syrup to a cocktail shaker with ice.

2. Shake well until chilled.

3. Strain into a rocks glass over fresh ice.

Cinnamon-Cranberry Simple Syrup

● 1/2 cup water

● 1/2 cup sugar

● 1/2 cup frozen cranberries

● 1 cinnamon stick

Instructions

1. Combine the water, sugar, frozen cranberries, and cinnamon stick in a saucepan.

2. Simmer over low heat until the cranberries pop.

3. Strain the syrup and let it cool completely.

4. Transfer to an airtight container and refrigerate.

The syrup should last about 1–2 weeks in the refrigerator. For the best quality, use it within one week

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