Fall-Over Buttermilk Biscuits

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Curtis Hibbs

120g flour

60g salted butter, cold

120g buttermilk

5g sugar

7g baking powder

1g salt

Get oven heating to 475ºF (245ºC). Combine flour, sugar, salt, baking powder and cold butter. Cut the butter into the dry ingredients until you have lots of small, cold chunks of butter coated in flour. Stir in the buttermilk, holding back just a little of it for later. Knead with your hand until you've just turned it into a solid ball.

Turn the dough out to a cutting board and dust everything generously in flour. Press it out into a half-inch (1 cm) thick rectangle. Make sure the surfaces are well dusted in flour before you fold the rectangle in half into a square. Press it back out into a rectangle again and repeat the process for seven total folds. Before the final (seventh) fold, paint the surface in buttermilk. After you fold, don't press it down very hard. Turn the dough out to a cutting board and dust everything generously in flour. Press it out into a half-inch (1 cm) thick rectangle. Make sure the surfaces are well dusted in flour before you fold the rectangle in half into a square. Press it back out into a rectangle again and repeat the process for seven total folds. Before the final (seventh) fold, paint the surface in buttermilk. After you fold, don't press it down very hard.

Chill the dough in the freezer for 10 minutes. Take it back out and cut it into four triangles. Transfer them to a parchment-lined baking sheet and pain their tops with buttermilk. Bake until they've puffed up, fallen over, and turned just barely golden - about 15 minutes.

Note: Ingredients may have been altered from the original.

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