3/4cup (180g)buttermilk , + 1-2 tablespoons as needed (15-30g); If using whole wheat flour, this extra will probably be needed, but wait to see how dry/wet the dough is.
1/4cup (65g)white miso, can also do 1/4 cup finely grated parmesan
Instructions
The key here is keeping things frozen and cold! Keep things in the freezer/fridge until you absolutely need them. If there is any wait time in between steps, put the dough in the fridge.
Preheat and prep: Preheat oven to 425. Place stick of butter in freezer to chill.
Mix miso and buttermilk until completely smooth. Place in fridge.
Mix dry ingredients: Mix flour, baking powder, baking soda, and salt in a large bowl. Set aside.
Grate frozen butter in flour mixture.
Drizzle buttermilk into bowl while stirring constantly with a fork. Using a spatula, fold mixture inside bowl.
Roll out dough: Put dough on floured surface. Roll into rectangle 1/2’’ thick. Cut dough into quadrants. Stack quadrants on top of each other. Dust more flour on top and underneath. Roll out the stack with a rolling pin until 8 1/2 inches across.
Cut int 8 squares (a 2 x 2 grid). Freeze for 15 minutes before baking.
Bake at 400 for 18-22 minutes, until golden brown on the top.