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American · Bread
Tall Layered Buttermilk Biscuits
Tall, layered buttermilk and sour-cream biscuits. Pulsing cold butter into the flour and giving the dough two quick letter folds builds dozens of buttery sheets that lift apart in the oven.
- YieldServes 8 · 8 biscuits, 10 cm across
- Hands-on26 min
- Total46 min
- Difficulty
Ingredients
- 120 mlbuttermilk
- 120 gsour cream
- 285 gunbleached plain (all-purpose) flour, plus more for dusting
- 1 tbspbaking powder
- ¼ tspbicarbonate of soda (baking soda)
- 1½ tspkosher salt
- 115 gcold unsalted butter, cut into 6 mm pats
- 30 gunsalted butter, melted, for brushing
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