Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons fine sea salt
  • 3/4 cup (170g) unsalted butter, frozen
  • 1 1/4 cups (300ml) cold full-fat buttermilk
  • 1 tablespoon melted butter

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. Whisk the 375g flour, baking powder, baking soda, sugar, and salt in a large chilled bowl.
  3. Using the large holes of a box grater, grate the 170g of frozen butter directly into the flour.
  4. Gently toss the butter shreds with a fork until every piece is coated in flour. Use your hands as little as possible to keep the fat frozen.
  5. Make a well in the center and pour in the 300ml of cold buttermilk.
  6. Use a spatula to fold the buttermilk into the flour until just moistened and shaggy.
  7. Turn the dough onto a floured surface and pat it into a rectangle. Fold it in half, turn 90 degrees, and repeat 5-6 times.
  8. Pat the dough to 2.5cm thickness and press the cutter straight down. Do not twist the cutter.
  9. Arrange the biscuits in a skillet or on a sheet, with sides touching. Bake 12 minutes until tops are golden and towering.
  10. Brush the hot tops with the 1 tablespoon of melted butter immediately upon removal.