Layers and layers of buttery, tender brioche bloom into a French breakfast biscuit. These treats are much like my brioche Feuilletee meets biscuits. Finished off with a sweet and tangy blood orange glaze, they are a beautiful way to start your weekend or holiday morning. These biscuits are flaky, delicate, and the layers are begging to be pulled apart and dipped in any extra winter citrus glaze you have!
Please note that the yeasted dough for these brioche biscuits develop an even lovelier flavor if you allow the dough to rest overnight. See the recipe notes to either include this step or skip.
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Brioche Biscuits
These laminated biscuits are similar to making croissants but with a richer brioche dough. They are airy, flaky, and have a touch of buttermilk to amp up the flavor profile. They do require a lot of butter and lamination. So they are definitely more work than true biscuits like my Buttermilk Biscuits, but so worth the effort! If you have a baking bucket list, these brioche biscuits should definitely be on it!
I have been on a laminated dough kick lately. And I’ve received a lot of messages asking for the recipes that go with photos I put up on Instagram like my Pain Aux Raisins and Danishes. I have been so busy with virtual school and some other food & TV projects that I don’t have as much time to blog. But if there is something on Instagram that you can’t live without baking, please let me know, as I always email out the recipe if I don’t have time to post it.
Tips & Tricks For Making Brioche Biscuits
One of the best tips I have for making these laminated biscuits is to chill your dough prior to cutting. Also, when you use a biscuit cutter to stamp out the dough, remember to dip it in flour. I forgot to do that and so all of those luscious layers aren’t showing up as well in the photos! Do not be like me! Show off your layers that you worked so hard to create! Furthermore, when you stamp out each biscuit, make sure you do it in one motion. Do not twist or drag the biscuit cutter.
Work with chilled dough. When working with laminated dough you want to work on a lightly floured surface. And you need to have your dough properly chilled. If it’s not you can end up tearing the layers and bleeding out the butter.
Use dry butter as your butter block. I have had emails about how to find dry butter. It can be tricky to find 84% butterfat and expensive as well. But you can use any European butter like Kerrygold or Plugra that is at least 82% butterfat.
Roll the dough evenly and make it thin. You can even buy a sheeter if you are a laminated dough fanatic!
Brioche Biscuits
Layers and layers of buttery, tender brioche bloom into a French breakfast biscuit. These treats are much like my brioche Feuilletee meets biscuits. Finished off with a sweet and tangy blood orange glaze, they are a beautiful way to start your weekend or holiday morning.
Ingredients
- 2/3 cup whole milk warmed to 110 degrees F
- 1/3 cup buttermilk
- 3 teaspoons active dry yeast
- 3 ½ cups AP Flour
- 1/2 tablespoon fine sea salt
- 1/4 cup granulated sugar
- 4 large eggs
- 5 tablespoons butter softened
- 1 cup dry butter 82-84% butterfat
Blood Orange Glaze
- 1½ cups powdered sugar
- 2 tablespoons fresh blood orange juice
- 1/2 teaspoon blood orange zest
- 1/2 teaspoon vanilla bean paste or extract
Instructions
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Heat milk in a microwave safe bowl until it reaches 110 degrees F. Make sure to use a thermometer! Then gently stir in yeast and a teaspoon of sugar and let it sit and get foamy for 15 minutes.
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Meanwhile, set up your stand mixer fitted with the dough hook. In the bowl of the mixer, combine the flour, salt, and sugar. Then make a well in the middle. Add yeast mixture, eggs, and vanilla extract. Use a wooden spoon to incorporate the ingredients from the inner well, bringing the flour mixture into the beaten egg mixture.
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Then use the dough hook to mix the dough on medium speed for 10 minutes.
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Add the softened butter a tablespoon at a time, mixing well for a minute or two after each addition.
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Then turn the mixer to medium high and mix for 5 more minutes.
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Then butter a large bowl and use a spatula to turn the dough into that bowl. Cover with plastic wrap and allow the dough to chill in the fridge overnight. This develops a lovely flavor! **Note, if you want to skip the overnight chilling, then allow dough to rise for 90 minutes at room temp and follow the remaining steps.
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The next day, make your butter block. Pound and roll the dry butter between two sheets of lightly floured parchment paper.
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You want an 8 x 8 square, so trim it as needed and put butter back into block. Chill this as you roll out your fermented dough.
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Very gently punch down the dough. Flour a surface and Roll chilled dough into a 10 inch square.
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Then settle butter block inside so that the points of block are centered at sides of dough. Fold over the edges and press in. Use rolling pin to gently press in to seal.
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Roll into an 12 x 18 inch rectangle.
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Fold up the bottom third of the short end of dough to middle. Then fold over the rest of dough. Cover with plastic wrap and chill for 30 minutes.
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Repeat the rolling and folding process two more times, each time turning dough 90 degrees. Chill 30 minutes each time.
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Roll dough to 1 inch thickness.
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Dip a 2.5 inch round biscuit cutter into flour and stamp out biscuits.
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Place biscuits onto a parchment lined baking sheet. Allow to rise for 60-90 minutes, until doubled in size.
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Preheat oven to 400 degrees.
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Then brush each biscuit with egg wash. Bake for 17-22 minutes, until golden brown.
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Make the glaze. Sift powdered sugar into a bowl. Combine the blood orange juice and zest and vanilla extract with powdered sugar and mix until smooth. Spoon over cooled brioche biscuits.
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