Ingredients -
2 cups all purpose flour
1 T baking powder
1.5 tsp kosher salt
1 stick very cold butter cut into cubes
3/4 cup buttermilk - full fat or Bulgarian
1/4 cup sour cream- full fat
3 T butter - melted
Honey Brown Butter - recipe below
Preheat oven to 425. In a large bowl combine the flour, baking powder, and salt. Mix well. Add the butter cubes and toss to coat cubes with flour. Cut the butter into the flour using a pastry blender until the butter is the size of peas and evenly distributed. Its good to work quickly so that everything stays as cold as possible. Whisk together the sour cream and buttermilk and pour into the flour and butter. Mix with a wooden spoon just until the dough is holding together about 15 stirs. Transfer the dough onto a lightly floured surface and gently press it into a rectangle shape. Flour a rolling pin and roll the dough out into a 1 inch thick rectangle.
In order to get light and fluffy biscuits with layers the dough needs to be folded and then rolled out again a few times. To do this fold the dough rectangle in half towards you then turn it so the open side is facing toward your right like a book. Roll the dough back into a 1 inch thick rectangle and repeat the folding and rolling process 2 more times. Make sure to use flour on the rolling pin and counter so it doesn’t stick. If you want neat biscuits flour a 3 inch round or square biscuit cutter and cut the dough into biscuits. Press any excess dough back together gently and cut out more biscuits. For more rustic biscuits use a sharp, floured, knife to cut the dough into 6-8 equal pieces. Place the cut biscuits on a baking sheet lined with parchment paper. Bake for 8 minutes then remove the biscuits from the oven and brush the tops with melted butter. Bake for another 6-8 minutes until they are golden brown.
Honey browned butter -
1 stick butter
3 T honey
1/2 tsp kosher salt
In small sauce pan melt the butter over medium low heat. Continue to cook the butter until the milk solids start to separate out and form a white foam on the top. Keep cooking stirring occasionally, the solids will start to fall down to the bottom of the pan and brown. As soon as there is a layer of nicely browned solids on the bottom remove the pan from the heat and transfer the butter to a heat safe bowl to cool. Make sure to use a spatula to scrape all the browned bits from the bottom of the pan. once the butter is cooled and starting to come back to a solid state at room temperature whisk in the honey and salt. Generously slather on biscuits and enjoy.
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