In this week's We Cook Books recipe, we shared Molly's Homemade Biscuits Recipe from Turkey and the Wolf cookbook.
These are one of the best biscuits we've ever tried. This recipe calls for frozen grated butter, which creates little pockets of steam in the oven and clinches a real tender crumb. The use of buttermilk and sour cream gives these biscuits a richness and tanginess that is impossible to resist.
180 g (1½ sticks) unsalted butter, frozen
375 g (1½ cups) buttermilk
170 g (½ cup plus 2 tablespoons) sour cream
480 g (4 cups all-purpose flour), plus more for rolling
37 g (2 tablespoons plus 2¾ teaspoons) baking powder
30 g (2 tablespoons) kosher salt
15 g (1 tablespoon) white sugar
6 g (1½ teaspoons) citric acid
15 g (1 tablespoon) heavy cream or whole milk
Flaky sea salt (optional)