Flakiest and easiest biscuits though they require 30 minutes in refrigerator in addition to manufacturing time. This recipe scales easily by multiplying or by dividing it in one-half. However, it does not work to divide it into one-quarter perhaps because the folding is too difficult and results in over-working the dough.
9 biscuits (from 3 cups of flour)
|3 cups||high-protein bread flour|
|2 tbsp||sugar (for browning)|
|4 tsp||baking powder|
|1/2 tsp||baking soda (for browning)|
|2 sticks||very cold butter|
1. Whisk dry ingredients.
2. Grate cold butter into dry ingredients. Coat butter without working it in with the mixed, dry ingredients. Note: The cold butter will a) create the flaky layers if not worked into the flour too much and b) its water will add additional humidity to what appears to be overly dry dough at first.
3. Add in buttermilk, stir until just comes together. It will be very dry; do not add more.
4. Form rectangular dough (7" square), fold in thirds, rotate 90°, then fold again, and again, and again and, finally, again. Use a bench scraper at first and a rolling pin later to do this.
5. Cover with plastic wrap for 30 minutes in refrigerator.
6. Cut into 9 square biscuits trimming to clean squares.* Disperse 1" apart, brushed with liquid butter. Bake in 400° oven on upper-middle rack for 20-25 minutes. Rotate halfway through.
* If not trimmed, the biscuits tend to shift and fall over. You can make something else, like rosettes with the long trimmings. (For two rosettes, pinch two trimmings together end-to-end, then roll up.)