Salted Egg Yolk Butter Biscuits

grated (or substitute with regular hard-boiled yolks)

Course: Quick bread

Cuisine: American

Prep Time: 20

Cook Time: 15

Chill in the freezer: 15

Total Time: 50

Servings: servings

Calories: 311kcal

Author: Marvellina

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.

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US Customary - Metric

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