These biscuits are tender and flaky. Great for breakfast, or add a little cinnamon and sugar for sweet things like apple dumplings.
250 grams (2 cups) all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) butter (salted works well), cut in small pieces
3/4 cups very cold buttermilk
1/4 cup heavy cream
Preheat oven to 450 degrees.
Line a sheet pan with parchment paper.
Combine dry ingredients in large bowl with a whisk.
Cut in butter using your fingers or pastry blender.
Add buttermilk with 2 tablespoons cream, and mix with wooden spoon just until the dough begins to come together.
Place a piece of plastic wrap on counter and dust with flour.
Scrape dough out on plastic wrap and pat into 10×12 inch rectangle, adding flour as needed.
Fold dough into thirds like a letter.
Pat dough out again to a 3/4 inch thickness.
Dip either a 2 or 3 inch biscuit cutter in flour.
Cut out biscuits and press scraps together to cut more.
Put biscuits on prepared sheet pan.
Brush tops with remaining cream.
Bake until biscuits are golden brown, 12 to 15 minutes.
Cool on wire rack.
Adapted from Bobby Flay
