Ingredients:

  • 2 ½ cups All-Purpose Flour (spooned and leveled)
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 1 teaspoon Granulated Sugar
  • 8 tablespoons (1 stick) Unsalted Butter (frozen solid, cut into ½-inch cubes)
  • 1 cup Cold Buttermilk
  • 2 tablespoons Melted Unsalted Butter (for brushing, optional)

Instructions:

  1. Ensure butter is frozen solid and buttermilk is very cold. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. Add the frozen butter cubes to the dry mix. Quickly cut in the butter using a pastry blender or knives until the pieces range from pea-sized to slightly larger chunks.
  4. Pour the cold buttermilk over the mixture. Use a fork to gently bring the dough together until it is just combined. The dough should look shaggy; do not overmix.
  5. Turn the dough onto a lightly floured surface. Gently press it into a rough rectangle about 1-inch thick. Perform the first tri-fold (folding like a business letter). Turn the dough 90 degrees.
  6. Gently roll or pat the dough out to about ¾-inch thickness. Repeat the tri-fold process two more times (for a total of three folds), turning 90 degrees between each fold.
  7. Roll or pat the dough to a final thickness of ¾-inch. Dip a 2 to 2.5-inch biscuit cutter in flour and press straight down into the dough without twisting.
  8. Place the cut biscuits close together on the prepared baking sheet. Chill the cut biscuits in the freezer for 15 minutes.
  9. Brush the tops lightly with melted butter (if using). Bake for 12 to 15 minutes, or until they are dramatically puffed and golden brown on top.
  10. Immediately brush the tops with any remaining melted butter upon removing them from the oven. Serve warm.