Ingredients
2cupsall purpose flour,unbleached, scoop and level to measure
1tbspaluminum-free baking powder
2tspgranulated sugar
¼tspbaking soda
½tspsalt
8tbspunsalted butter,divided (7 tbsp very cold, 1 tbsp melted)
1cupbuttermilk,cold
Preparation
Preheat oven to 450 degrees F. Line an 18×13-inch baking sheet with a silicone baking liner or with a sheet of parchment paper that’s oven safe to 450 degrees F.
In a large mixing bowl, whisk together flour, baking powder, sugar, baking soda, and salt for 20 seconds.
Cut 7 tablespoons of cold butter into small cubes. Cut the butter into the flour mixture with a pastry cutter until there are small pea-sized clumps.
Make a well in the center of the mixture. Pour buttermilk into well, then fold the mixture with a rubber spatula until it comes together.
Gently turn and press dough to bring together completely, then drop onto a lightly floured surface.
Gently roll the dough out to a large rectangle about 10×9 inches. Fold in half, then repeat gently rolling and folding process twice more.
Gently roll and shape the final rectangle to 9½x¾-inch (nearly 1-inch high).
Dip a 2¼-inch or 2 ⅓-inch round biscuit cutter in flour, then cut dough into 8 rounds. Transfer to the baking sheet, spacing them apart.
Bring the remaining dough scrapes together and gently press and form a small rectangle. Cut 2 more biscuits, then transfer to baking sheet.
Bake in preheated oven for 11 to 13 minutes until golden brown and cooked through. Brush with 1 tablespoon melted butter and serve warm.
