The Best Biscuits Ever

How to Make

• Step 1: Place butter in freezer for at least 30 minutes to harden.

• Step 2: Stir vinegar into cream and place in refrigerator to keep cold.

• Step 3: Whisk together the flour, sugar, baking powder, baking soda and salt.

• Step 4: Grate butter: Place grater (or food processor) over the bowl of dry ingredients and using the larger holes, grate the frozen butter directly into the flour mixture. Using your fingers quickly evenly distribute the butter in flour, careful not to work the butter so much that it melts. If you do not have a grater, slice the frozen butter in 1/4 inch slices. Dust with flour, stack and cut into 1/4 in strips, then rotate and cut into 1/4 inch cutes.

• Step 5: Stir in the cream mixture until the flour is hydrated and forms a coarse ball. If necessary add additional cream to get the right consistency.

• Step 6: Transfer dough to a generously floured work surface, then dust the top of the dough with flour. Working with floured hands, use your palm to press dough into a 3/4 inch thick rectangle.

• Step 7: Carefully lift the dough and dust the work surface and the top of the dough again. Roll the dough into a 1/2 inch thick rectangle or square. Using a pastry scraper lift the dough and fold it into itself in three sections, as if folding a letter. Rotate the dough 90 degrees, again repeat the process; lifting the dough and dustng both side of the with flour. Again roll out into 1/2 inch thick rectangle or square. Using a pastry scraper lift dough and fold it into itself in three sections, as if folding a letter.

• Step 8: Give the dough another quarter turn and repeat the procedure.

• Step 9: Repeat one final time (a total of four roll outs).

• Step 10: After the fourth folding dust both sides of the dough with flour and roll out to 1/2 inch thickness. Use just enough flour to keep the dough from sticking to the work surface.

• Step 11: Cut the biscuits with a floured pizza cutter or biscuit cutter.

• Step 12: Transfer the biscuits to a parchmant lined pan, placing about 1/2 inch apart.

• Step 13: Let the biscuits rest for 20 - 30 minutes before baking to relax the gluten.

• Step 14: Preheat the oven to 500 degrees F

• Step 15: Transfer the biscuits to the oven and lower the temperature to 450 degrees and bake for 8 minutes, then rotate the pan and bake for another 6 to 10 minutes, until a golden brown.

• Step 16: Place the pan on a wire rack, leaving the biscuits to cool on the hot pan for at least 3 minutes.

• Step 17: MAKE-AHEAD TIPS: Freezer (Up to 1 Month): Wrap the pan and place in the freezer. Remove from freezer at least 3 hours before you plan to bake, do not bake the biscuits while they're frozen. Refrigerate (Up to 3 Days): Wrap the pan and refrigerate. Remove from refrigerator 30 minutes before baking to remove some of the chill.