Tender and crisp biscuits with tons of extra-flaky layers.
1/4 teaspoon baking soda8 tablespoons cold unsalted butter, cut into 1/4-inch pats, plus 2 tablespoons melted unsalted butter for brushingAdjust 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.
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- by 8-inch rectangle. Repeat the folding process once more. Roll the dough again into a 12- by 8-inch rectangle.
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