Ingredients:

  • 420g all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 tablespoon sugar
  • 170g unsalted butter, grated and frozen
  • 240ml full-fat buttermilk, chilled
  • 2 tablespoons melted butter
  • 1 pinch flaky salt

Instructions:

  1. Preheat and Prep. Set your oven to 200°C. Line your baking sheet with parchment.
  2. Grate the Butter. Take your 170g frozen butter and grate it onto a piece of wax paper.
  3. Mix Dry Ingredients. Whisk the 420g flour, baking powder, soda, salt, and sugar in your chilled bowl.
  4. Incorporate Fat. Toss the butter shreds into the flour mixture. Use a fork to coat every piece until it looks like a pile of snowy wood shavings.
  5. Add Liquid. Pour in the 240ml chilled buttermilk. Stir gently with a spatula just until a shaggy dough forms.
  6. The First Fold. Turn the dough onto a floured surface. Pat into a rectangle, then fold it in half like a book.
  7. Laminate. Repeat the folding process 5 or 6 times. This is the secret to the southern buttermilk biscuit recipe height.
  8. Cut the Rounds. Pat the dough to 2.5cm thickness. Press the cutter straight down—never twist the cutter or you'll seal the edges and ruin the rise.
  9. Bake. Space them out on the tray. Bake for 15 minutes until the tops are golden and the kitchen smells like a bakery.
  10. Finish. Brush immediately with melted butter and a sprinkle of flaky salt.