Super-Flaky Buttermilk Biscuits

Get ready to savor the ultimate flaky goodness with these Super-Flaky Buttermilk Biscuits. Perfectly tender and buttery, these biscuits are a delightful addition to any meal. The secret to their flakiness lies in the folding technique, creating layers that will make your taste buds dance with joy. With a hint of tang from buttermilk and sour cream, these biscuits are simply irresistible. Plus, you can take these biscuits to the next level by trying the Cheddar Cheese and Scallion Biscuits or the Bacon Parmesan Biscuits for a savory twist, or venture into Flaky Scones territory with fruity and sweet variations. Let’s begin baking and prepare to be amazed!

MAKES 8 BISCUITS

INGREDIENTS:

• ½ cup buttermilk
• ½ cup sour cream
• 10 ounces (2 cups) unbleached all-purpose flour, plus additional for dusting
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 1½ teaspoons kosher salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into ¼-inch pats
• 2 tablespoons unsalted butter, melted

INSTRUCTIONS:

1. Preheat your oven to 425°F and adjust an oven rack to the middle position. Whisk together the buttermilk and sour cream in a small bowl, creating a tangy and creamy mixture.
2. In the bowl of a food processor, combine the unbleached all-purpose flour, baking powder, baking soda, and kosher salt. Process the mixture until it’s well blended, which should take about 2 seconds. Add the cold unsalted butter to the processor and pulse until the mixture resembles coarse meal, with the largest butter pieces about ¼ inch at their widest. Transfer this mixture to a large bowl.
3. Pour the buttermilk and sour cream mixture into the bowl with the flour mixture. Using a rubber spatula, fold the ingredients together until they are just combined, making sure not to overmix. If the dough is too sticky, add extra flour as necessary to achieve the right consistency.
4. Transfer the dough to a floured work surface and knead it gently until it just comes together.
5. Using a rolling pin, roll the dough into a 12-inch square. Employ a bench scraper to fold the right third of the dough over the center, then fold the left third over, resulting in a 12-by-4-inch rectangle. Next, fold the top third down over the center, followed by folding the bottom third up, creating a 4-inch square. Gently press down the square, then roll it out again into a 12-inch square. Repeat the folding process one more time to create those lovely flaky layers.
6. Roll the dough again into a 12-inch square. With a floured biscuit cutter, cut six 4-inch rounds out of the dough. Place these rounds on a parchment-lined baking sheet, ensuring they are spaced about 1 inch apart. Gather the dough scraps, knead them gently two or three times until smooth, then roll the dough out again. Cut two more 4-inch rounds from the remaining dough and add them to the baking sheet.
7. Brush the top of the biscuits with the melted butter and bake in the preheated oven until they turn golden brown and well risen, approximately 15 minutes. Make sure to rotate the pan halfway through the baking process for even browning.
8. Once the biscuits are baked to perfection, allow them to cool for 5 minutes before serving. The flaky layers and buttery goodness will leave everyone asking for more.

VARIATIONS:

• Cheddar Cheese and Scallion Biscuits: In step 4, sprinkle 6 ounces of grated cheddar cheese and ¼ cup of sliced scallions over the 12-inch dough square before folding it the second time. Continue as directed.
• Bacon Parmesan Biscuits: In step 4, sprinkle ½ cup of crumbled cooked bacon and 2 ounces of grated Parmigiano-Reggiano over the 12-inch dough square before folding it the second time. Continue as directed. Additionally, dust the biscuits with more grated Parmesan before baking.
• Flaky Scones Variation: Add 2 tablespoons of sugar to the dry ingredients in step 2 to create Flaky Scones with a touch of sweetness. In step 4, if desired, scatter 1 cup of frozen or chopped fresh fruit or berries over the dough before folding it the second time. In step 5, roll the dough into a 12-by-4-inch rectangle, then cut the rectangle into three 4-inch squares and cut each square into 2 triangles. Sprinkle the scones with an additional 2 tablespoons of sugar, and bake as directed.

Congratulations! You’ve mastered the art of creating Super-Flaky Buttermilk Biscuits. These tender and buttery delights are a treat for your taste buds and will undoubtedly impress anyone who takes a bite. The folding technique ensures the flakiest layers, making them perfect for enjoying with various toppings or simply on their own. The Cheddar Cheese and Scallion Biscuits and Bacon Parmesan Biscuits offer savory indulgence, while the Flaky Scones variation introduces a touch of sweetness. Let your creativity shine, and enjoy the deliciousness of these fantastic biscuits. Happy baking and bon appétit!