Ingredients:

  • 2 1/2 cups All-Purpose Flour, plus extra for dusting
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 8 Tablespoons (1 stick) Unsalted Butter, frozen solid
  • 1 cup Ice Cold Buttermilk
  • 2 Tablespoons Melted Unsalted Butter (for brushing, optional)

Instructions:

  1. Grate or finely chop the frozen butter and immediately return it to the freezer while preparing the dry ingredients.
  2. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
  3. Add the frozen butter to the dry mix. Using a pastry blender or your fingertips (work quickly!), cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining.
  4. Make a well in the centre and pour in the cold buttermilk all at once. Use a wooden spoon or spatula to gently mix just until the dough barely comes together. Do not overmix.
  5. Turn the shaggy dough out onto a lightly floured surface. Gently pat it into a rough rectangle about 1 inch thick. Fold the dough like a business letter (thirds). Rotate 90 degrees, pat down, and repeat the letter fold 2 more times (total of 3 folds) to create layers.
  6. Pat the dough to about ¾-inch thickness. Using a sharp, unfloured 2-inch biscuit cutter, press straight down firmly (do not twist!) to cut out the rounds. Collect scraps, gently stack them (don't knead!), pat, and cut remaining biscuits.
  7. Place biscuits close together on a parchment-lined baking sheet.
  8. Bake in a preheated oven at 425°F (220°C) for 12–15 minutes, rotating the tray halfway through, until beautifully golden brown on top.
  9. Brush immediately with melted butter while hot. Serve warm.