Prep: 10 minutes

Cook: 20 minutes

Active: 30 minutes

Cooling Time: 5 minutes

Total: 35 minutes

Makes: 8 biscuits

Ingredients

• 1/2 cup buttermilk
• 1/2 cup sour cream (113 g)
• 10 ounces all-purpose flour (284 g), plus additional for dusting
• 1 tablespoon (12 g) baking powder
• 1/4 teaspoon baking soda
• 1.5 teaspoons Diamond Crystal kosher salt
  • For table salt, use half as much by volume
• 8 tablespoons cold unsalted butter (4 ounces; 113 g), cut into 1/4-inch pats, plus 2 tablespoons (1 ounce; 28 g) melted unsalted butter for brushing

Method

• Adjust an oven rack to the middle position and preheat the oven to 425°F (220°C). In a small bowl, whisk together the buttermilk and sour cream.

• In the bowl of a food processor, combine flour, baking powder, baking soda, and salt and process until blended, about 2 seconds. Scatter cold butter evenly over flour and pulse until the mixture resembles coarse meal and the largest butter pieces are about 1/4-inch at their widest, about 8 times. Transfer to a large bowl.