Ingredients:

  • 2.5 cups all-purpose flour (315g)
  • 2 tbsp baking powder
  • 1 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 0.5 cup unsalted butter, frozen (115g)
  • 1 cup cold buttermilk (240ml)

Instructions:

  1. Whisk the dry base. Combine the 2.5 cups all purpose flour, 2 tbsp baking powder, 1 tsp salt, and 1 tbsp sugar in a chilled stainless steel bowl. <small>Note: This ensures the leavening is perfectly distributed before the liquid hits.</small>
  2. Grate the frozen butter. Use the large holes of a box grater to shred the 0.5 cup frozen butter directly into the flour. <small>Note: Grating creates uniform petals of fat that are easier to distribute than cubes.</small>
  3. Toss the shreds. Gently move the butter through the flour with a fork until every piece is coated. Look for a texture like coarse sand with visible butter flakes.
  4. Add the cold buttermilk. Create a well in the center and pour in the 1 cup of buttermilk all at once.
  5. Form a shaggy dough. Use a spatula to stir just until the flour is moistened. Stop as soon as it clumps together; it should look messy and uneven.
  6. Laminate the dough. Turn it onto a floured surface and fold it over itself 5-6 times. <small>Note: This creates the physical layers required for that shatter texture.</small>
  7. Shape and cut. Pat the dough to a 1 inch thickness and use a sharp 2.5 inch cut
  8. Arrange biscuits on a parchment-lined baking sheet so they are just touching, and bake at 425°F (218°C) for 15 minutes or until the tops are golden brown and the base is mahogany colored.