http://www.seriouseats.com/recipes/2015/08/the-food-lab-buttermilk-biscuits-recipe.html
- 125g buttermilk
- 125g cup sour cream
- 300g all-purpose flour, plus additional for dusting
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 7g teaspoons kosher salt
- 125g cold unsalted butter
Preheat oven to 210°C. (Convection)
- 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 cold butter evenly over the flour and pulse until the mixture resembles coarse meal and the largest butter pieces are about 1/4 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 30cm 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 30 x 10 cm rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 10cm square. Press the square down and roll it out again into a 30cm square. Repeat the folding process once more. (See note above for Cheddar Cheese and Scallion variation.)
- Roll the dough again into a 30cm square. Cut six 10cm rounds out of the dough with a floured biscuit cutter. Transfer the rounds to a parchment-lined baking sheet, spacing them about 5cm 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 2 more 10cm 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.