Ingredients

The following ingredients have 15 Servings
  • 3 ½ cups all-purpose flour (plus more for dusting)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons kosher salt (plus more for topping)
  • 2 teaspoons granulated sugar
  • 1 cup unsalted butter (plus 2 tablespoons for brushing)
  • 1 cup buttermilk (plus 2 tablespoons, chilled)

Instruction

  • Adjust the oven rack to the lower-middle position. Preheat to 450°F (232°C).
  • In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  • Cut 1 cup of butter into 1⁄8-inch thick pieces. Add a few butter slices at a time into the flour mixture and toss to coat.
  • Squeeze each slice of butter between a floured thumb and pointer finger, pressing and breaking the butter off into flat, nickel-sized pieces.
  • Repeat the process with the remaining butter then toss to combine. Freeze the mixture in the bowl until chilled, 15 minutes.
  • Gradually add 1 cup buttermilk into the chilled flour mixture, stirring with a fork until incorporated.
  • Knead the biscuit mixture in the bowl a few times until a shaggy dough forms; it will look slightly dry. If needed, add an extra 1 to 2 tablespoons of buttermilk so that most of the flour is hydrated and can be kneaded into the dough.
  • Lightly dust a working surface with the flour. Place the mixture onto the floured surface and shape and press with hands until combined into a 1-inch thick square, about 8 x 8 inches, the dough will not be sticky.
  • Cut the dough into 4 even-shaped squares and stack them as evenly as possible on top of each other.
  • Lightly flour a rolling pin and roll the dough out into a 1-inch thick square, 8 x 8 inches.
  • Leave about a 1⁄4-inch border along the edges when cutting the biscuits to give even layers.
  • Using a 2 1⁄2 -inch floured biscuit cutter, press straight down into the dough, without turning.
  • Transfer to a parchment paper–lined sheet pan and repeat with the remaining dough.
  • Refrigerate the biscuits for 30 minutes before baking.
  • Transfer the biscuits to a new parchment paper–lined sheet pan.
  • Make sure that the biscuits are at least 1 inch apart on the sheet pan.
  • Melt 2 tablespoons butter then brush the tops of each biscuit and sprinkle with salt.
  • Bake until golden brown, 10 to 11 minutes.
  • Cool for 5 to 10 minutes before serving.