Buttermilk Biscuits

Cold butter grated into the flour and a light hand on the dough are the two things standing between you and a hockey puck. Folding the dough over on itself a few times builds the layers that pull apart in sheets once they bake.

Ingredients

• 3 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons kosher salt
• 10 tablespoons cold unsalted butter, frozen
• 1 1/4 cups cold buttermilk, plus more for brushing
• 2 tablespoons unsalted butter, melted (for finishing)

Instructions

1. Heat the oven to 425 degrees and line a baking sheet with parchment.
2. Whisk the flour, baking powder, baking soda, sugar, and salt in a large bowl. Using the large holes of a box grater, grate the frozen butter directly into the flour, then toss with your fingers to coat the shreds.
3. Make a well in the center and pour in the cold buttermilk. Stir with a fork just until a shaggy dough forms, still a little dry in spots.
4. Turn the dough onto a floured surface and pat it into a rough rectangle about 1 inch thick. Fold it in thirds like a letter, pat out again, and repeat the fold two more times.
5. Pat the dough to a final thickness of about 1 inch. Cut straight down with a floured 2 1/2-inch cutter without twisting, which would seal the edges and stop the rise.
6. Set the biscuits on the sheet so their sides just touch, brush the tops with buttermilk, and bake 14 to 16 minutes until risen and golden. Brush with melted butter as they come out.

Tips

• Press the cutter straight down and lift straight up. Twisting pinches the layered edges shut and the biscuits bake up lopsided.
• Keep everything cold. If the butter softens while you work, chill the cut biscuits for 10 minutes before they go in the oven.