5 1/2 cups all-purpose flour, plus more for surface

1 1/2 teaspoons granulated sugar

3 1/2 teaspoons baking powder

1 tablespoon plus 1 teaspoon kosher salt

1/2 teaspoon baking soda

1 1/2 cups (3 sticks) unsalted butter

2 cups buttermilk 

1/4 cup heavy cream 

2 large egg yolks, beaten to blend

Preheat oven to 375. Pulse baking powder, salt, sugar, baking soda, 2 cups flour and chilled butter in a food processor until largest pieces of butter are the size of a nickel. Transfer to a large bowl with the remaining flour and toss together until butter appears evenly distributed. Add buttermilk over entire mixture all at once and knead mixture until a shaggy dough forms and almost no dry is left at the bottom of the bowl. Turn out onto a lightly floured surface and pat into roughly a 12”-14” thick rectangle.

Begin by doing a tri-fold, starting from the left, fold the dough halfway to the center, and then fold from the right over top of the first fold. Press down to make sure dough is compact and flatten out again to make a rectangle shape. Rotate dough 90 degrees and fold the dough from the top down. Again, press dough down and reshape into a rectangle. Rotate 90 degrees again, and fold from left to right. Repeat the process 2 more times, ending with a fold from left to right.

Using a rolling pin, adjust dough to desired thickness, about 3/4 of the height of your biscuit cutter. Dip biscuit cutter into the flour to prevent sticking, and then cut straight up and down, careful not to twist the biscuit cutter. You should get about 4 biscuits out of your first rectangle. 

Press remaining dough together and reshape into a small rectangle. Cut out 2 additional biscuits. Repeat as many time as necessary until only a small amount of dough remains. 

Mix egg yolks and heavy cream with a fork until blended. Brush tops of biscuits lightly with mixture and place on a baking sheet. Bake until golden brown, about 30-35 minutes.

Honey Butter

1 stick butter
1 cup honey In a small saucepan, melt butter and honey until combined. Brush a generous amount over biscuits while both the honey butter and biscuits are hot. Sprinkle tops with generous amounts of sea salt.

Prep Time1 hr 30 mins Cook Time25 mins Total Time1 hr 55 mins Servings: 8

Ingredients

• 2 tsp dry active yeast 
• 1 tsp sugar
• 1/2 cup water 
• 2 1/2-3 cups flour, divided
• 1/2 tsp salt 
• 1/4 cup olive oil 
• 1/3 cup plain yogurt
• 1 large egg 

Instructions

• In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
• In a separate medium bowl, combine 1 cup of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
• At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You’ll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
• Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
• Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and sprinkled with herbs!

Notes

TIPS: For the most bubbles, don’t roll out the ball of dough until just before it is ready to be placed in the skillet. I experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.