Buttermilk Biscuits

🥘 Ingredients

• buttermilk 120 g
• sour cream 113 g
• all-purpose flour 284 g
• baking powder 12 g
• baking soda ¼ tsp
• salt 1 ½ kosher tsp
• cold unsalted butter 113 g

1. 1

   Adjust an oven rack to the middle position and preheat the oven to 425°F (220°C). In a small bowl , whisk together the buttermilk and sour cream .
2. 2

   In the bowl of a food processor , combine all-purpose flour , baking powder , baking soda , and salt and process until blended, about 2 seconds. Scatter cold unsalted butter evenly over flour and pulse until the mixture resembles coarse meal and the largest butter pieces are about 1/4 inch at their widest, about 8 times. Transfer to a large bowl .
3. 3

   Add the buttermilk mixture to the flour mixture and, using a rubber spatula , fold until just combined. Transfer the dough to a floured work surface and knead until it just comes together, adding extra flour as necessary.
4. 4

   With a rolling pin , roll the dough into a 12 by 8 inch rectangle. 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 by 8 inch rectangle. Repeat the folding process once more. (See notes for cheddar cheese and scallion variation.)
5. 5

   Roll the dough again into a 10 by 6 inch rectangle (about 1 inch thick). Using a floured biscuit cutter, cut eight 2 1/2–inch rounds out of the dough. 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 2 or 3 times, until smooth. Roll the dough out until it’s large enough to cut out 4 more 2 1/2-inch rounds, and transfer to the baking sheet.
6. 6

   Brush the tops of the biscuits with the melted butter and bake until golden brown and well risen, about 14 minutes , rotating the pan halfway through. Allow to cool for 5 minutes and serve.
7. 7

   Variation: To make cheddar cheese and scallion biscuits: In Step 4, sprinkle 6 ounces grated cheddar cheese and 1/4 cup sliced scallions over the 12- by 8-inch dough rectangle before folding it the second time, and continue as directed.