Preparation

Mix the dough:

• Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

  Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

  When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

  When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute.

  

拍打并折叠面团：

• 用面粉将工作表面粉到粉末，然后将面团倒在面粉表面上，用刮刀或塑料碗刮刀清洁碗。用面粉将面团的顶部和您的手灰尘，然后将面团压成3/4英寸厚的矩形。在面团顶部撒上少量额外的面粉和三分之一的新鲜草药。将面团在三个部分中自身折叠，好像折叠一个字母（也称为三折）。用长凳或金属刮刀，将面团从柜台上抬起，然后用面粉撒在柜台下，以防止粘住。用面粉将顶部撒在顶部，然后再次将面团压成3/4英寸厚的矩形。Aprinkle在另外三分之一的草药上，重复三倍。剩下的新鲜草药再重复一次此过程（总共三次）。
  

切割并烘烤饼干：

• After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

  

• Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

  将烤盘放入烤箱中，并将温度降低到450°F。烘烤8分钟；旋转锅180度；继续烘烤，直到饼干的顶部和底部都是浓郁的金棕色，饼干的身高翻了一番，露出侧面的片状层，再增加4至6分钟。如果有些黄油从饼干中渗出，就可以了。从烤箱中取出锅，将其放在冷却架上，将饼干放在锅上。冷却饼干至少3分钟，然后热或温暖（它们会保持温暖约20分钟）。