Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1 tsp (6g) granulated sugar
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, ice-cold and cubed
  • 3/4 cup (180ml) cold buttermilk
  • 2 tbsp (28g) melted unsalted butter

Instructions:

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Whisk together flour, baking powder, sugar, and salt in a large bowl until no clumps remain.
  2. Add cubed ice-cold butter to the flour mixture. Use a pastry cutter to work the butter in until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
  3. Pour in cold buttermilk and stir gently with a spatula just until the flour is moistened; do not over-mix.
  4. Turn dough onto a floured surface and pat into a rectangle. Fold the dough in half, turn 90 degrees, and pat down. Repeat this folding process 5–6 times to create structural layers.
  5. Pat dough to 1-inch (2.5cm) thickness. Press a 2.5-inch biscuit cutter straight down without twisting. Place biscuits on the baking sheet so they are touching.
  6. Bake for 12–15 minutes until tops are mahogany-colored. Immediately brush tops with melted butter.