Ingredients:

  • 4 cups (480g/17 oz) all-purpose flour, plus more for dusting
  • 4 teaspoons (16g/ 0.5 oz) baking powder
  • 1 teaspoon (6g/ 0.2 oz) baking soda
  • 1 teaspoon (6g/ 0.2 oz) salt
  • 1 cup (226g/ 8 oz) unsalted butter, very cold, cut into 1/2-inch cubes
  • 1 3/4 cups (420ml/14 fl oz) buttermilk, very cold
  • 2 tablespoons (30ml/1 fl oz) melted unsalted butter (Optional)

Instructions:

  1. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cut the cold butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs. Alternatively, pulse in a food processor.
  4. Gently stir in the cold buttermilk until just combined. Do not overmix. The dough will be shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1-inch thick. Fold the dough in thirds, like a letter. Repeat 2-3 times. This creates layers.
  6. Pat or gently roll the dough to about 3/4-inch thickness. Cut out biscuits using a biscuit cutter. Do not twist the cutter, press straight down.
  7. Place the biscuits on the prepared baking sheet, close together for softer sides, or slightly spaced apart for crispier sides. Brush the tops with melted butter (optional).
  8. Bake for 15-20 minutes, or until golden brown on top.
  9. Let cool slightly on the baking sheet before serving warm.