Lunch: Sour Cream Biscuits With Sausage Gravy

Recipe by Natalie Chanin & Butch Anthony Repeatedly folding and rolling the biscuit dough yields lots of flaky, individuated layers that pull apart neatly when you eat them.

Ingredients

2 teaspoons baking powder
1 teaspoon kosher salt
2 cups all-purpose flour, plus more
1/2 cup (1 stick) chilled unsalted butter, cut into pieces; plus
2 tablespoons, melted
1/2 cup sour cream
1/2 cup whole milk

Instructions

Preheat oven to 425 °F. Whisk baking powder, salt, and 2 cups flour in a large bowl to combine. Using a pastry cutter or your fingers, work chilled butter into dry ingredients until mixture resembles coarse meal. Using a wooden spoon or fork, mix in sour cream and milk until a shaggy dough forms.
Turn out dough onto a lightly floured surface and knead a few times just to bring together. Roll out until 1/4" thick, then fold in half. Roll dough out again until 1/4" thick, then fold in half again. Repeat once more, rolling out to a 3/4"-thick round.
Punch out biscuits as close together as possible with cutter. Pat scraps together and punch out more biscuits; repeat until you can't cut out any more (you should have 12 total). Transfer biscuits to a parchment-lined baking sheet, spacing 1" apart, and bake, rotating sheet once, until golden brown and baked through, 10 –12 minutes. Brush biscuits with melted butter.

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