Buttermilk Biscuits

Method

1. Preheat oven to 230°C (450°F). Line a baking sheet with parchment paper.
2. Whisk together the flour, baking powder, baking soda, salt, and sugar in a large bowl.
3. Grate the frozen butter on a box grater directly into the flour mixture. Toss gently to coat the butter shreds in flour.
4. Pour in the cold buttermilk. Stir with a fork until the dough just comes together — it will be shaggy and slightly sticky.
5. Turn the dough out onto a floured surface. Pat it into a rectangle about 1 inch thick. Fold it in thirds (like a letter). Rotate 90°, pat out again, and fold again. Repeat one more time (3 folds total — this creates the flaky layers).
6. Pat the dough to 1-inch thickness. Cut with a sharp 2.5-inch biscuit cutter, pressing straight down (don't twist — it seals the edges and prevents rising). Gather scraps gently, pat out, and cut again.
7. Place biscuits on the prepared sheet, sides touching (this helps them rise taller). Brush tops with melted butter.
8. Bake 12-15 minutes until tall and golden. Serve warm.
9. *Storage:** Room temperature in an airtight container for 2 days. Freeze baked biscuits for up to 2 months; reheat at 177°C (350°F) for 5-8 minutes.