15 ounces of all-purpose flour
2 tablespoons white sugar
4 teaspoons of baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons kosher salt
2 sticks of unsalted butter (frozen)
1 ½ cups of cold buttermilk
2 tablespoons of unsalted melted butter
– In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
– Grate the frozen butter sticks into the bowl with the dry ingredients and fold them together to combine.
– Create a well in the center of the flour-butter mixture and pour in the cold buttermilk.
– Mix until a loose dough forms, then transfer the dough onto a heavily floured work surface.
– Gently roll out the dough into a rectangle measuring approximately 12 inches by 9 inches.
– Using a bench scraper, fold the rectangle into thirds, similar to folding a letter.
– Flour the work surface again and rotate the dough 90 degrees. Repeat the rolling, folding, and rotating process five times. This step creates layers of flaky butter in the dough.
– Wrap the final folded dough in plastic wrap and refrigerate it for at least 30 minutes or overnight. Meanwhile, preheat the oven to 400 degrees Fahrenheit.
– Flour the work surface once more and place the chilled dough in the center. Roll it out to a rectangle measuring approximately 10 inches by 6 inches and about ½ inch thick.
– Transfer the biscuits to a large-rimmed baking sheet lined with parchment paper.
– Brush the biscuits with melted butter and sprinkle them with finishing salt, such as Maldone.
– Bake the biscuits in the preheated oven for 20-25 minutes or until they turn golden brown and double in height.
– Allow the biscuits to cool slightly before slicing them in half and serving.