Ingredients:

  • 4 cups (480g) all-purpose flour, plus more for dusting
  • 1 tablespoon (12g) baking powder
  • 1 teaspoon (6g) baking soda
  • 1 teaspoon (6g) salt
  • 1 cup (2 sticks, 226g) unsalted butter, very cold and cut into cubes
  • 1 ¾ cups (414ml) buttermilk, very cold
  • 2 tablespoons (30ml) melted unsalted butter

Instructions:

  1. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper (if using).
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Using a bench scraper or pastry blender, cut the cold butter into the flour mixture until the mixture resembles coarse crumbs with pea-sized pieces of butter. Don't overmix! We want those little butter pockets.
  4. Gradually add the cold buttermilk to the flour mixture, stirring gently until just combined. The dough will be shaggy. Resist the urge to overmix. A little lumpy is okay!
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle. Using a sharp knife or biscuit cutter, cut out biscuits. Avoid twisting the cutter, which seals the edges and prevents rising.
  6. Place the biscuits on the prepared baking sheet, about 1 inch apart. Brush the tops with melted butter (optional, for a golden crust).
  7. Bake for 18-22 minutes, or until the biscuits are golden brown and cooked through. The internal temperature should reach around 200°F (93°C).
  8. Let the biscuits cool slightly on the baking sheet before serving. Best enjoyed warm!