Ingredients
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon Sabatino Tartufi Truffle Zest® Seasoning
4 ounces (1 stick) cold unsalted butter, cut into 1/2-inch cubes, plus 1oz unsalted butter for brushing biscuit tops
1/2 cup buttermilk
1/2 cup sour cream
Method
- Preheat oven to 425 degrees Fahrenheit / 215 degrees Celsius. Line a baking sheet with parchment paper and set aside
- In a food processor, add flour, baking powder, baking soda, salt, and Truffle Zest® and pulse twice to incorporate all the dry ingredients
- Add cubes of butter to food processor and pulse until butter is evenly incorporated into the flour mixture (about 30-45 seconds)
- In a large bowl, combine buttermilk and sour cream and stir to combine
- Add dry ingredients from food processor to bowl containing wet ingredients and stir with a rubber spatula or wooden spoon to combine until the mixture just comes together
- Dust your work surface with some flour and roll out dough onto your prepared work surface and knead 5-10 times until dough is a smooth ball
- Using a lightly floured rolling pin, roll dough out into a slightly rounded rectangle about ¼” thick, then fold the ends in to create a square with 3 layers. Repeat this process two more times
- Roll out the dough in an oval or rectangular shape one more time to a thickness of about ½”, then using a floured cookie cutter or biscuit cutter cut your biscuits out of the dough and place on parchment-lined baking sheet
- Once you have cut as many biscuits out of the dough as you can, knead the scraps together gently, then repeat steps 7 and 8 until you have used up most of the dough
- Once biscuits are cut, brush tops with melted 1oz of butter
- Place the biscuits in the oven and bake for 12-15 minutes, or until tops are slightly golden brown
- Remove from oven and allow to cool on a wire rack for 5-10 minutes before serving
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