Ingredients:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
• ¾ cup cold buttermilk
• 2 tablespoons buttermilk for brushing
Directions :
Step 1 :
Preheat oven to 425 degrees F (220 degrees C).
Step 2 :
Line a baking sheet with a silicone baking mat or parchment paper.
Step 3 :
Whisk flour, baking powder, salt, and baking soda together in a large bowl.
Step 4 :
Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
Step 5 :
Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
Step 6 :
Turn dough onto a floured work surface, pat together into a rectangle.
Step 7 :
Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
Step 8 :
Roll dough on a floured surface to about 1/2 inch thick.
Step 9 :
Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
Step 10 :
Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
Step 11 :
Brush the tops of biscuits with 2 tablespoons buttermilk.
Step 12 :
Bake in the preheated oven until browned, about 15 minutes.
