Buttermilk Biscuits

Serves	Total Time
8	19 minutes

Ingredients

120 g buttermilk
113 g sour cream
284 g all-purpose flour
12 g baking powder
0.25 tsp baking soda
1.5 kosher tsp salt
113 g cold unsalted butter

Cookware

1 small bowl
1 food processor
1 large bowl
1 rubber spatula
1 rolling pin
1 bench scraper

Instructions

Step 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.

Step 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.

Step 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.

Step 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.)

Step 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.

Step 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.

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.