Ingredients

284 grams soft white flour

115 grams cold unsalted butter

1/2 cup buttermilk

1/2 cup cream

10 grams dried chives or about 5 grams fresh

75 grams grated parmesan

25 grams grated mozzarella 

1 tbsp baking powder

1/4 tsp baking soda

1 tsp garlic powder 

1 1/4 tsp salt

Makes about 12 biscuits.

Instructions

Cut the cold butter into large chunks.

Preheat oven to 400 f and line a baking sheet with parchment paper.

Combine all dry ingredients in a food processor fitted with the blade attachment and pulse to mix.

Add the cold butter and pulse 3 times. The butter should be the size of peas.

Mix together buttermilk and cream.

Place the dough mixture from the food processor into a new bowl. Pour the cream and buttermilk into the bowl and briefly mix together with a spatula until the dough starts to form a shaggy ball.

Using a rolling pin, gently roll the dough ball into a 12 inch square. Use flour on both sides of the dough as it will be sticky.

Fold the right 1/3 of the square into the center like a book. Fold the left 1/3 of the dough into the center as well. Fold the top 1/3 over the center and then fold the bottom 1/3 of the dough into the center so the whole thing ends up being a 4'' square.

Press the square gently down and then roll it out into a 12'' square again. Repeat the folding process one more time.

After the second folding, roll the dough out so that it is a 1'' thick square. For a neat and tidy biscuit, use a knife to cut the edges off so you have a clean edge. Then cut the biscuits into 2 1/2'' squares.

Place the biscuits on the parchment-lined baking sheet, brush with melted butter (optional) and pop them in the center of the oven for 20 minutes or until golden brown on the bottom. 

Serve immediately or freeze unbaked for later use.