Buttermilk Biscuits

Makes 12 biscuits, takes about 45 minutes

½ cup Buttermilk
½ cup Sour Cream
284 g All-Purpose Flour
1 Tbsp Baking Powder
¼ tsp Baking Soda
1½ tsp Salt
8 Tbsp Butter, cold, in ¼-inch pats

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, and set in refrigerator.
Combine flour, baking powder, baking soda, and salt in a medium bowl and mix together thoroughly.
Scatter the cold butter evenly over the flour mixture and use your hands to blend and break the butter into pieces, about ¼ inch at their widest.
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 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.
Roll the dough again into a 12-inch square. Cut six 4-inch rounds out of the dough with a floured biscuit cutter. 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 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.

Preheat oven to 425°F
½ cup Buttermilk	Whisk, refrigerate		Fold	Roll and fold	Bake 15 min
½ cup Sour Cream
284 g Flour	Mix	Combine
1 Tbsp Baking Powder
¼ tsp Baking Soda
1½ tsp Salt
8 Tbsp Butter