SUPER-FLAKY BUTTERMILK BISCUITS MAKES 8 BISCUITS ẵ cup buttermilk ẵ cup sour cream 10 ounces (2 cups) unbleached all-purpose flour, plus additional for dusting 1 tablespoon baking powder ẳ teaspoon baking soda 1ẵ teaspoons kosher salt 8 tablespoons (1 stick) cold unsalted butter, cut into ẳ- inch pats 2 tablespoons unsalted butter, melted 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 In the bowl of a food processor, combine the flour, baking powder, baking soda, and salt and process until blended, about 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 their widest Transfer to a large bowl 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 4inch 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 two or three times, until smooth Roll the dough out until it’s large enough to cut ... 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 In the bowl of a food processor, combine the flour, baking powder,... 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... 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 their widest Transfer to a large bowl Add the buttermilk mixture to the flour mixture and fold