Ingredients:

  • 2 cups All-Purpose Flour (spooned and leveled)
  • 1 Tbsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Baking Soda
  • 8 Tbsp (1 stick) Unsalted Butter, VERY cold, cut into 1/2-inch cubes
  • 1 cup Cold Buttermilk, full-fat preferred
  • 1 Tbsp Melted Unsalted Butter (optional, for brushing)

Instructions:

  1. Preheat Oven & Prep Tray: Preheat the oven to a searing hot 450°F (232°C). Line a baking sheet with parchment paper. This high heat is crucial for the ‘spring’.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Ensure leavening agents are evenly distributed.
  3. Cut in the Cold Butter: Add the cold, diced butter to the dry mixture. Using your fingertips (working quickly!), a pastry cutter, or two knives, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter still visible.
  4. Quick Chill (Optional): If your kitchen is warm, place the bowl in the freezer for 5 minutes.
  5. Add Buttermilk: Pour the cold buttermilk into the flour-butter mixture all at once.
  6. Mix Gently: Using a rubber spatula, quickly fold the mixture just until barely combined. The dough will be shaggy, wet, and slightly sticky. Do not overmix; visible streaks of flour are acceptable.
  7. Drop the Dough: Use a 2-ounce scoop or a large spoon to drop the dough onto the prepared baking sheet. Leave about 1 inch (2.5 cm) between biscuits. Embrace the rustic, craggy shape.
  8. Bake: Place the biscuits in the preheated oven and bake for 12 to 15 minutes, rotating the pan halfway through, until the tops are golden brown and the interior is cooked through.
  9. Serve Immediately: Remove from the oven. For a richer flavor, brush the tops immediately with melted butter. Serve hot.