Flaky Buttermilk Biscuits

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Ingredients for 21 servings

• 1.55 liters all-purpose flour
• 39 ml baking powder
• 6 ml baking soda
• 13 ml kosher salt
• 39 ml granulated sugar
• 310 ml unsalted butter, frozen
• 620 ml cold buttermilk
• 78 ml melted butter, for brushing

1. Step 1 of 7

   Heat the oven to 230°C and line the baking sheet with parchment.

2. Step 2 of 7

   Whisk the flour, baking powder, baking soda, salt and sugar in a large bowl.

3. Step 3 of 7

   Grate the frozen butter on the large holes of the grater straight into the flour. Toss with your fingers to coat every shred.

4. Step 4 of 7

   Pour in the buttermilk and stir with a fork just until a shaggy dough forms.

5. Step 5 of 7

   Turn it out, pat into a rectangle about 1 inch thick, then fold it in thirds like a letter. Pat out and fold again, three times in all. This builds the layers.

6. Step 6 of 7

   Pat to 1 inch thick and cut straight down with the cutter, without twisting. Set the biscuits so their sides touch on the sheet; they rise taller that way.

7. Step 7 of 7

   Bake 12 to 14 minutes, until tall and golden. Brush with melted butter while hot.