Folding Biscuit Dough. Usually I mix just until the ingredients are combined then knead 5 times. At Bojangles bakers pat the dough into a rough circle and then make just three folds.
Stir in the buttermilk until the dough begins to come together and pull away from the sides of the bowl. Ingredients 3 cups all-purpose flour 2 sticks cold unsalted butter cut into small pieces 1 tablespoon baking powder ½ teaspoon baking soda 1 teaspoon salt ½ teaspoon sugar more if making a sweet biscuit 1 cup buttermilk. Turn out the dough onto a clean lightly floured surface.
Add the butter and using your fingertips break the chunks into the flour mixture until only pea-sized lumps remain.
Folding helps the dough come together and creates layers but too much of it strengthens gluten bonds and makes biscuits tough and chewy. Turn out the dough onto a clean lightly floured surface. At Bojangles bakers pat the dough into a rough circle and then make just three folds. Give it a 90 degree turn and press it out and fold it again.