Super-Flaky Buttermilk Biscuits

• servings: Makes 8 Biscuits

Ingredients

Consider serving with the Sausage Gravy Recipe

BISCUITS

½ cup buttermilk

½ cup sour cream

10 ounces (2 cups) unbleached all-purpose flour, plus additional for dusting

1 tablespoon baking powder

¼ teaspoon baking soda

1½ teaspoons kosher salt

8 tablespoons (1 stick) cold unsalted butter, cut into ¼-inch pats

2 tablespoons unsalted butter, melted

ADDITIONAL STYLE #1: CHEDDAR CHEESE AND SCALLION BISCUITS

170g grated cheddar cheese

1/4 cup sliced scallions

ADDITIONAL STYLE #2: BACON PARMESAN BISCUITS

1/2 crumbled cooked bacon

56g Parmesan-Reggiano

Directions

For photos for each step, see pgs. 160-162 of The Food Lab Cookbook

Adjust an oven rack to the middle position and preheat the oven to 425 F.

Whisk together the buttermilk and sour cream in a small bowl.

In the bowl of a food processor, combine the flour, baking powder, baking soda, and salt and process until blended, about 2 seconds.

Scatter the butter evenly over the flour and pulse until the mixture resembles coarse meal and the largest butter pieces are about ¼ inch at their widest. Transfer to a large bowl.

Add the buttermilk mixture to the flour mixture and fold with a rubber spatula until just combined.

Transfer the dough to a floured work surface and knead until it just comes together, adding extra flour as necessary.

With a rolling pin, roll the dough into a 12-inch square.

If adding anything to the biscuits, sprinkle them on top now

Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle.

Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square.

Press the square down and roll it out again into a 12-inch square.

Repeat the whole folding process once more.

Once the folding process has been repeated, roll the dough again into a 12-inch square.

Cut six 4-inch rounds out of the dough with a floured biscuit cutter. Transfer the rounds to a parchment-lined baking sheet, spacing them about 1 inch apart.

Form the dough scraps into a ball and knead gently two or three times, until smooth.

Roll the dough out until it's large enough to cut out 2 more 4-inch rounds, and transfer to the baking sheet.

Brush the top of the biscuits with the melted butter and bake until golden brown and well risen, about 15 minutes, rotating the pan halfway through.

Allow to cool for 5 minutes and serve.

Notes

From: The Food Lab pg. 163