½ c Buttermilk
½ c Yogurt
2 ¼ c AP Flour
1 T Baking Powder
¼ t Baking Soda
1 ½ t Salt
4 oz Cold Butter, Cubed
Press the cubes of butter between your fingers until flat disk. Toss with a ¼ c of the flour until coated and placed in the freezer.
In a mixing bowl, whisk together the Buttermilk and Yogurt
In a Food Processor, add AP Flour, Baking Powder, Baking Soda, and Salt. Pulse two or three times until combined.
Distribute the frozen flatten Butter into the Food Processor and pulse a couple of times until just combined
Once combined, transfer into a mixing bowl and add the Buttermilk Yogurt mixture.
Using a rubber spatula, fold the dough and mixture together until loosely combined and transfer dough onto a lightly floured surface
Knead until the dough comes together
Using a rolling pin, roll the dough out until approximately a cm thick then dust the top with a thin layer of flour
Fold the dough into thirds over itself vertically then gently roll it out again and dust with flour
Fold the dough into thirds over itself the other direction then gently roll it out again yielding a rectangle roughly 2 cm tall
Cut the biscuits into 8 portions and transfer onto a baking tray into the freezer overnight.
The next day preheat oven to 425F and melt some butter in a pan
Brush the biscuits with butter and add finishing salt
Bake for 15 minutes until golden brown, rotating half way.
