inch pats
2 tablespoons unsalted butter, melted
Adjust an oven rack to the middle position and preheat
the oven to 425°F. Whisk together the buttermilk and
sour cream in a small bowl.
- In the bowl of a food processor, combine the flour,
baking powder, baking soda, and salt and process until
blended, about 2 seconds. Scatter the butter evenly over
the flour and pulse until the mixture resembles coarse
meal and the largest butter pieces are about ¼ inch at
their widest. Transfer to a large bowl. - Add the buttermilk mixture to the flour mixture and fold
with a rubber spatula until just combined. Transfer the
dough to a floured work surface and knead until it just
comes together, adding extra flour as necessary. - With a rolling pin, roll the dough into a 12-inch square.
Using a bench scraper, fold the right third of the dough
over the center, then fold the left third over so you end
up with a 12-by-4-inch rectangle. Fold the top third down
over the center, then fold the bottom third up so the
whole thing is reduced to a 4-inch square. Press the
square down and roll it out again into a 12-inch square.
Repeat the folding process once more. - Roll the dough again into a 12-inch square. Cut six 4-
inch rounds out of the dough with a floured biscuit cutter.
Transfer the rounds to a parchment-lined baking sheet,
spacing them about 1 inch apart. Form the dough scraps
into a ball and knead gently two or three times, until
smooth. Roll the dough out until it’s large enough to cut