Ingredients:

  • 2 1/2 cups All-Purpose Flour (spooned and levelled)
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Fine Sea Salt
  • 8 Tbsp (1 stick) Unsalted Butter (frozen solid)
  • 1 cup Ice Cold Buttermilk (full-fat preferred)
  • 1 Tbsp Extra Buttermilk (for brushing tops)
  • 2 Tbsp Melted Butter (for brushing tops after baking)

Instructions:

  1. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
  2. Add the frozen butter (cubed or grated) to the dry mix. Quickly cut the butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized chunks remaining. Do not let the butter melt.
  3. Create a well in the centre of the flour mixture. Pour in the ice-cold buttermilk all at once. Mix gently with a fork until just combined into a shaggy dough. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle. Cover and chill in the refrigerator for 30 minutes (essential for flaky layers).
  5. After chilling, gently pat or roll the dough to about ¾ inch thickness. Perform a ‘letter fold’ (folding the dough into thirds). Turn the dough 90 degrees, roll out again to ¾ inch, and repeat the fold. Perform this process twice more (total of three folds/turns).
  6. Gently roll the dough out to a final thickness of ¾ to 1 inch. Dip the biscuit cutter in flour and press straight down firmly—do not twist the cutter.
  7. Place biscuits close together on the baking sheet. Brush tops lightly with extra buttermilk, if using.
  8. Bake in a preheated 425°F (220°C) oven for 12–15 minutes, or until they have risen beautifully and the tops are golden brown.
  9. Immediately brush the tops with melted butter as soon as they come out of the oven for shine and flavour. Serve warm.