2 cups (+ 3/4 cup for kneading) self-rising flour
1 1/2 tsp. coarse Kosher salt
1 1/2 tbsp. baking powder
2 tbsp. light brown sugar
8 tbsp. real unsalted butter
1 1/8 cups buttermilk
1/4 cup dairy sour cream

Preheat oven to hot (450°F) 15 minutes before mixing dry and wet ingredients together.

Shred butter with a hand held cheese shredder into a small bowl and place bowl into freezer. Place measured out buttermilk and dairy sour cream into small bowl and place into freezer.

In a large bowl combine flour, salt, baking powder and light brown sugar (mixing until well combined) and place bowl into freezer for 10 minutes minimum.

Prepare a work area for kneading the dough (I use 2 pieces of Saran or plastic wrap about 2 feet long placed side by side on my countertop with about a 1-inch overlap). You will also want to prepare a baking sheet (I use a standard cookie sheet with a piece of parchment paper).

Take flour mixture bowl and butter out of the freezer and combine together using a pastry cutter (a fork is what I use) until the mixture resembles very coarse cornmeal (I like to see 1/2-inch clumps in my flour mixture). Push the flour butter mixture away from the center of the bowl creating a void in the center of the bowl. Now is a good time to flour your work station along with your hands with about 1/4 cup of the reserve flour.

Pour buttermilk and sour cream into the center of the flour bowl. Loosely mix dry and wet ingredients together until they just come together. Turn mixture out onto floured surface. Pat dough down with your hands until its 1/2 to 3/4-inch thick (you will need to sprinkle a dusting of the flour on top of the dough). Fold dough in half and then half again. Pat down mixture again to 1/2 to 3/4-inch (add another dusting of flour). Fold in half and then half again. Repeat the patting and folding down technique 2 more times adding a light dusting of flour each time. Pat down the dough to a thickness of about 3/4-inch.

Using a lightly floured 2-inch diameter cutter (a small drinking glass works fine too) cut out the biscuits and place them onto the prepared baking sheet with the edges of the biscuits just touching each other. You can recombine the dough scrapes and do 1 round of the pat and fold technique (no need to add any more flour) before cutting out more biscuits.

Once all the biscuit dough has been formed into biscuits and placed onto the baking sheet, place the sheet into the preheated oven on the center rack and bake for 14 to 16 minutes. I like to brush the tops of my biscuits with a small amount of butter right when they come out of the oven.

Makes 10 to 12 Perfect Biscuits.

Enjoy.

Submitted by: Marc Wells