The biscuit is the perfect pair for breakfasts, snacks and dinners. Top if with gravy, butter, jelly or even use it with chicken and dumplings.
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 10 ounces (2 cups) all-purpose flour, plus additional for dusting
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch pats
- 2 tablespoons melted unsalted butter for brushing
- 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 a food processor, combine dry ingredients and pulse 2-3 times. Add cold butter and pulse until the mixture resembles coarse meal. Transfer to a large bowl.
- Add the buttermilk mixture to the flour mixture and fold until just combined.
- Transfer the dough to a floured work surface and knead until it just comes together, adding extra flour as necessary.
- Roll the dough into a 12-inch square. 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 folding process once more. If you are adding extra flavors (cheese etc.) do so now.
- Roll the dough again into a 12-inch square. Cut six 4-inch rounds with a floured biscuit cutter. Transfer the rounds to a parchment-lined baking sheet, spacing them about 1 inch apart. Using scraps cut out 2 more 4-inch rounds, and transfer to the baking sheet.
- Brush the tops 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.
Source: Serious Eats – Kenji