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Preheat your oven to 425°F and adjust an oven rack to the middle position. Whisk together the buttermilk and sour cream in a small bowl, creating a tangy and creamy mixture. In the bowl of a food processor, combine the unbleached all-purpose flour, baking powder, baking soda, and kosher salt.

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In a large bowl, whisk together the flour, kosher salt, baking powder, and sugar. With a pastry blender, a large fork, or two knives, cut the butter into the dry ingredients until the mixture looks like bread crumbs, with a few larger pieces here and there. (alternately, you can grate frozen butter.

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Add buttermilk to flour mixture and fold with spatula until just combined (dough will look dry). Transfer dough to liberally floured counter. Dust surface of dough with flour; using your floured hands, press dough into rough 7-inch square. 3. Roll dough into 12 by 9-inch rectangle with short side parallel to edge of counter.

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Put the cake flour, all-purpose flour, baking powder, baking soda, salt, and sugar in the bowl of a food processor OR in a mixing bowl. Pulse a few times to blend, OR stir with a wire whisk. Add the butter and pulse 3 or 4 times, just until the butter is incorporated enough for the mixture to look like coarse crumbs.

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Instructions. Preheat oven to 475 degrees. In a medium bowl, combine the flour, baking soda, baking powder, and salt. Add the butter pieces into the flour mixture and cut it in using a pastry knife (or two forks) until it has a coarse meal consistency. Pour in the buttermilk and stir until just combined.

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Instructions. Preheat the oven to 450 degrees F. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into the flour mixture until the mixture is like coarse meal and the butter is in small, pellet-sized pieces (slightly smaller than a pea).

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Preheat your oven to 450°F (230°C). And pop your 10-inch Cast Iron Skillet into the oven to preheat for about 15 minutes. Measure your buttermilk, and pop it into the freezer so it stays cold. In your Food Processor , combine flour, salt, and baking powder and pulse to combine the dry ingredients.

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Instructions. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or a baking mat. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk together to combine well. Use a cheese grater to grate the butter into the flour mixture.

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Arrange the biscuits on the prepared baking pan. Brush the tops of the biscuits with a little melted butter, or buttermilk, if desired, for extra color and sheen. Bake them for 12 minutes, until they are golden brown. Enjoy! Take the biscuits out of the oven, and brush with melted butter one more time, if you prefer.

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Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment. In a bowl, whisk together flours, baking powder, sugar and salt. Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold).

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Preheat oven to 400°. Combine flour, baking powder, and salt in a large bowl. Grate the frozen butter into the flour mixture and then use a pastry blender or fork to incorporate it until mixture resembles coarse meal. Chill in refrigerator for 10 minutes. Stir honey into buttermilk until well blended.

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1-1/4 cups buttermilk, chilled (10 ounces) Freeze butter for 30 minutes. Meanwhile line rimmed baking sheet with parchment paper and set aside. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. After the butter is partially frozen, dip sticks of butter in flour mixture.

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For the Buttermilk Biscuits. Preheat the oven to 450 degrees (F). Lightly grease a 10" cast iron skillet with oil. Set the pan aside. In a large bowl, whisk together both flours, baking powder, baking soda, and salt. Grate the frozen butter into the flour using the coarse side of a box grater.

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Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper. Put flour, sugar, baking powder, baking soda, and salt in a large bowl or a food processor. Whisk or pulse in the food processor until combined.

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Line rimmed baking sheet with parchment paper and set aside. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Coat sticks of butter in flour mixture, then grate 7 tablespoons from each stick on large holes of box grater directly into flour mixture. Toss gently to combine. Set aside remaining 2 tablespoons butter.

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Preheat oven to 425°F (218°C). Make the biscuits: Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor.