- 2 c. all-purpose flour plus extra for dusting
- 3 tsp baking powder
- 1 tsp sea salt
- 8 tblsp unsalted butter frozen, plus 1 tblsp melted
- 1.5 c. buttermilk
Preheat oven to 450º. Sift dry ingredients together in large bowl. Shred frozen butter into dry ingredients. Lightly toss to coat butter thoroughly.
Stir in 1 cup of buttermilk, slowly adding extra buttermilk as needed. Dough should be wet, but come together into a workable consistency. Dump
dough onto lightly floured surface. Pat into approximately 1” thickness. Fold and pat one more time to create layers. Do not roll , unless you want hockey pucks. Cut out biscuits with small cutter and place on ungreased baking sheet leaving room between biscuits for rising. Brush the tops with melted butter and bake for a total of 15-20 minutes, rotating halfway during baking time. Cool golden-brown biscuits on rack.