Yield: 10 biscuits
Prep Time: 15 minutes, plus chilling time
Cook Time: 15 minutes
Total Time: 30 minutes, plus chilling time
10 Tbsp butter, frozen
2 cups all-purpose flour
1 Tbsp baking powder
1 tsp sugar
¼ tsp baking soda
1 tsp kosher salt
¾ cup chilled buttermilk
¼ cup chilled heavy cream
Flakey salt (such as Maldon), for sprinkling
- Place a rack in the center of the oven and preheat the oven to 450°.
- Grate the frozen butter using the large side of a box grater. Transfer the butter to a bowl and place in the freezer to chill.
- Sift the flour, baking powder, sugar and baking soda into a large bowl. Whisk in the salt.
- Using a fork, stir in the grated, chilled butter then make a well in the center. Add the buttermilk and cream, and stir until the dough begins to clump and become shaggy.
- Turn the dough onto a lightly floured surface. Working quickly, gently press and fold the dough 4 to 5 times (try not to knead or squeeze the dough), then form it into a rectangle. Pat the dough down to a uniform thickness of ¾ inch.
- Using a 2½-inch cutter, press straight down through the dough, without twisting. Gather and pat down scraps if needed. Place the biscuits on a parchment-lined baking sheet so that they are just touching and chill in the fridge for 20 minutes.
- Sprinkle each biscuit with flaky salt and bake until golden on top, 12 to 15 minutes. Let cool slightly before serving. Make ahead: Dough can be made ahead, cut into biscuits, frozen on a sheet tray and transferred to a resealable plastic bag for up to a month.