Ingredients:

  • 2 cups All-Purpose Flour (spooned and leveled)
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 6 Tablespoons (3 oz) very cold, cubed Unsalted Butter
  • 3/4 cup Cold Buttermilk
  • 2 Tablespoons Melted Unsalted Butter (for brushing, optional)

Instructions:

  1. Combine Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a large bowl.
  2. Cut in the Butter: Add the cold, cubed butter to the dry mix. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized chunks remaining.
  3. Chill (Crucial Step): Place the flour/butter mixture in the refrigerator for 15 minutes to ensure the butter stays very cold.
  4. Add Wet Ingredients: Pour in the cold buttermilk. Use a fork or rubber spatula to gently mix until just combined. The dough will look shaggy—do not overmix!
  5. Knead/Fold: Turn the dough onto a lightly floured surface. Gently pat it into a rough rectangle (about 3/4 inch thick). Fold the dough in thirds (like a business letter). Repeat this folding process 2 more times (3 folds total) to build layers.
  6. Pat and Cut: Pat the final dough layer to about 3/4 inch thickness. Dip your biscuit cutter in flour, and press straight down onto the dough without twisting the cutter. Place cut biscuits close together on a parchment-lined baking sheet.
  7. Chill Again (Recommended): Place the tray of cut biscuits in the freezer for 5 minutes to firm up the edges before baking.
  8. Bake: Preheat oven to 425°F (220°C). Bake for 12–15 minutes, or until the tops are beautifully golden brown and have risen significantly.
  9. Finish: Immediately brush the tops of the hot biscuits with melted butter (if using) before serving warm.