2 cups all-purpose flour (240 grams)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon coarse salt
6 tablespoons cold unsalted butter , cubed (85 grams)
¾ - 1 cup cold buttermilk, plus additional for brushing (175-250 ml)


1.Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
2.In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal.
3.Add 3/4 cup buttermilk and stir until the dough starts to come together. Add more buttermilk a tablespoon at a time if needed to bring the dough together (3/4 cup + 2 tablespoons is the perfect amount for me).
4.Dump dough out onto a clean work surface and bring the dough together with your hands, kneading it gently until it comes together in a ball.
5.Pat dough to about 1-2 inches thick. Fold one half of the dough over onto the other half. Flatten again to 1-2 inches thick. Repeat 5 times.
6.Roll or pat dough to 1 inch thick. Cut dough into rounds with a lightly floured cutter. (I usually use a 3 or 3½-inch round cutter, which yields 8 biscuits) Gently bring scraps together, flatten and cut a few more rounds.
7.Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk.
8.Bake until golden brown, about 15-20 minutes. Serve immediately. Store leftovers in an airtight container at room temperature for up to 3 days.

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