Flakey Weekend Sour Cream Biscuits
my go -to recipe for the best homemade biscuits you'll ever make! flakey, buttery, tender, amazing!
Ingredients
- 10 tablespoons unsalted butter, cubed 140 g, very cold
- 1 ½ teaspoons kosher salt, I use Morton's 5 g
- 1 ¾ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar 5 g
- 2 ½ cups unbleached all purpose flour 315 g
- 1 ¼ cups full fat sour cream 290 g
Instructions
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Preheat the oven to 425° F.
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In a large mixing bowl, combine the all purpose flour, sugar, baking powder, baking soda, and kosher salt. Whisk to combine. Then, add the cubes of cold butter.
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Use your clean hands to incorporate the butter, by squeezing the dough, and pressing the cold cubes of butter between your fingers to flatten them out. The tiny little sheets of butter are crucial for flakey dough.
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Make a well in the center of the dry ingredients, then add the cold sour cream. Use a spoon to mix it in, but the dough will be shaggy, that's ok!
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Pour the shaggy dough out onto a floured work surface, flour your hands, and use your hands to pull the dough together into a pile. Press the dough into a disk shape. Then press it down into a 1 inch-thick 8"x4" rectangle.
Bring the top edge into the center of the dough, then the bottom edge over the two layers, folding it like a letter.
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Press the dough back out into a rectangle, then repeat the letter fold. Use the back of a chef's knife to straighten up the edges.
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Cut the dough into 8 rectangular pieces, and place on a parchment lined baking sheet. Bake the biscuits for 18-20 minutes until golden brown. Brush the tops with melted butter, and serve with good jam, raw honey, and more butter.