The food lab better home cooking through science ( PDFDrive ) 183
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SUPER-FLAKY
BUTTERMILK
BISCUITS
MAKES8BISCUITS
ẵcupbuttermilk
ẵcupsourcream
10ounces(2cups)unbleachedall-purposeflour,plus
additionalfordusting
1tablespoonbakingpowder
ẳteaspoonbakingsoda
1ẵteaspoonskoshersalt
8tablespoons(1stick)coldunsaltedbutter,cutintoẳ-
inchpats
2tablespoonsunsaltedbutter,melted
1. Adjust an oven rack to the middle position and preheat
the oven to 425°F. Whisk together the buttermilk and
sourcreaminasmallbowl.
2. 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
theirwidest.Transfertoalargebowl.
3.Addthebuttermilkmixturetotheflourmixtureandfold
with a rubber spatula until just combined. Transfer the
dough to a floured work surface and knead until it just
comestogether,addingextraflourasnecessary.
4.Witharollingpin,rollthedoughintoa12-inchsquare.
Using a bench scraper, fold the right third of the dough
over the center, then fold the left third over so you end
upwitha12-by-4-inchrectangle.Foldthetopthirddown
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.
Repeatthefoldingprocessoncemore.
5. Roll the dough again into a 12-inch square. Cut six 4inchroundsoutofthedoughwithaflouredbiscuitcutter.
Transfer the rounds to a parchment-lined baking sheet,
spacingthemabout1inchapart.Formthedoughscraps
into a ball and knead gently two or three times, until
smooth.Rollthedoughoutuntilit’slargeenoughtocut
