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These Salted Egg Yolk Butter Biscuits are an easy way to elevate a classic, and they’re guaranteed to spark curiosity and compliments. Whether served with brunch or as an afternoon snack with tea, they deliver rich flavor and flaky texture in every bite.
Buttery, Flaky, and Umami-Rich
When I say biscuits, I’m talking about the soft, flaky, buttery kind you’ll find served warm in the American South—not the crunchy, cookie-like biscuits familiar in many parts of Asia, Europe, or elsewhere in the world. In fact, the term biscuit in this context is uniquely American, referring to a quick bread that’s closer in texture to a scone, but typically less sweet and much fluffier.
These Salted Egg Yolk Butter Biscuits build on the classic American biscuit with an unexpected yet deeply satisfying twist: grated salted egg yolks. The salted yolks bring an incredible umami depth and a rich, custardy mouthfeel that transforms these biscuits into something truly memorable. They’re savory, flaky, and just slightly sweet—perfect for breakfast, brunch, or even as an afternoon snack.
And if salted egg yolks aren’t something you have on hand, don’t worry—hard-boiled regular egg yolks can be used as a substitute. They’ll still add richness and a creamy texture, though with a subtler flavor profile.
Why Salted Egg Yolks?
Salted egg yolks are a staple in many Asian cuisines and have found their way into everything from mooncakes to potato chips. In this recipe, they add an incredible layer of umami and richness to the dough. If you can’t find them or prefer a milder flavor, hard-boiled regular egg yolks will still bring that creamy, custard-like richness without the savory intensity.
Salted Egg Yolk Butter Biscuits
Ingredients
Dry Ingredients:
- 182 g all-purpose flour
- 86 g cake flour
- 15 g baking powder
- 4 g salt
- 38 g sugar
- 50 g salted egg yolks about 3 salted egg yolks, grated (or substitute with hard-boiled duck egg yolks)
Fat & Liquid:
- 85 g cold unsalted butter diced
- 174 g heavy cream also labeled as double cream
For Topping:
- Egg wash 1 egg beaten with 1 tsp water
- Turbinado sugar for sprinkling
Instructions
Prepare the egg yolks:
- If you use store-bought salted egg yolks, you can use a mesh strainer and mesh the egg yolks through it. You can also use a grater to do this
- If you make your own salted egg yolks, you can dry them in a dehydrator or in your oven. Set the temperature to 300 F (150 C). Place the salted egg yolks on a rack/cooling rack if using oven (sprayed with non-stick spray) for about 3 hours. Then let them cool down and grate them
Combine Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, cake flour, baking powder, salt, sugar, and grated salted egg yolks until evenly distributed.
Cut in the Butter
- Add the cold, diced butter to the bowl. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs with a mix of pea-sized and smaller pieces. Alternatively, you can use a food processor to pulse the mixture a few times—just be careful not to over-process. A varied crumb texture (big and small crumbs) is key to creating flaky layers.
Add the Cream
- Pour in the heavy cream and mix gently with a spatula or fork just until a shaggy dough forms.
- It’s okay if there are still a few dry patches—overmixing can make the biscuits tough.
Shape the Dough
- Turn the dough out onto a lightly floured surface. With your hands, press the dough together gently (do not knead) just until it holds together without any dry pockets. Pat it into a ¾-inch thick slab.
Cut the Biscuits
- Using a 2½-inch round or square biscuit cutter, cut straight down into the dough without twisting. Twisting the cutter can seal the edges, preventing the biscuits from rising properly. Cut as closely as possible to minimize scrap pieces.
- Gather and gently re-press any scraps and cut additional biscuits.
Freeze Before Baking
- Arrange the cut biscuits on a parchment-lined baking sheet and freeze them for 15–20 minutes while preheating your oven to 400 F (200 C) for conventional oven. Lower the temperature by 20 F or 15 C if using convection oven. This helps keep the butter cold and improves the rise and texture.
Egg Wash & Sugar Topping
- Brush the tops of the chilled biscuits with the egg wash, then sprinkle a little turbinado sugar over each one for a golden, slightly crunchy finish.
Bake
- Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 375 F (190 C) and bake for an additional 12–13 minutes, or until the tops are golden brown and the sides are well-risen.
Serve Warm
- Let the biscuits cool for a few minutes on the pan before serving. They’re best enjoyed warm, when the layers are at their fluffiest and the buttery richness shines through.
*Nutrition facts are just estimates and calculated using online tools*
Tips for Success
1. Butter temperature is critical. The butter must be cold when it’s worked into the flour. Those small, cold pockets of butter are what steam up and create flaky layers as the biscuits bake.
2. Don’t overwork the dough. A light hand helps preserve tenderness and keeps the texture from becoming dense.
3. No salted egg yolks? Sub with 3 regular hard-boiled duck egg yolks for a milder but still rich flavor. You can use chicken eggs too, but flavor will be lacking for sure
4. Want a fully savory version? Skip the sugar topping and add fresh herbs or cheese to the dough for a more robust flavor profile.
Storage & Make-Ahead
These biscuits are best the day they’re made, ideally fresh out of the oven. However, you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat briefly in a low oven to revive the texture.
For convenience, you can also freeze the unbaked biscuits. Place them on a baking tray, freeze until solid, then transfer to a zip-top bag and store for up to a month. Bake straight from frozen, adding a couple of extra minutes to the bake time.
These Salted Egg Yolk Butter Biscuits are a beautiful cross-cultural creation—familiar yet elevated, comforting yet just a little luxurious. Whether you serve them with tea, alongside savory dishes, or on their own, they’ll surprise and satisfy with every bite.
