PART 1: The Perfect Buttermilk Biscuit

Ingredients

· 2 cups (250g) all-purpose  flour (plus more for dusting)
· 1 tablespoon  baking powder
· 1/4 teaspoon baking soda
· 1 teaspoon granulated  sugar
· 1 teaspoon salt
· 6 tablespoons (85g) cold unsalted butter (or frozen, see method)
· 3/4 cup + 2 tablespoons (210ml) cold buttermilk
· 2 tablespoons melted butter (for brushing)

Instructions & The Critical Method

The secret to a great biscuit lies not just in the ingredients, but in the technique. The goal is to keep the butter cold to create steam pockets during baking, which results in flaky layers.

1. Preparation is Key:

· Preheat your oven to a very hot 450°F (230°C). A hot oven is crucial for a good rise.
· Line a baking sheet with parchment paper.
· Measure all your ingredients. The butter and buttermilk must be very cold. For best results, you can even freeze the butter for 20-30 minutes and grate it into the flour.

2. The “Rubbing In” Method:

· In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
· Take your cold butter and cut it into small cubes. Add it to the flour mixture.
· Using a pastry cutter, two forks, or your fingertips, quickly work the butter into the flour. You want a mixture that resembles coarse crumbs with some larger, pea-sized pieces of butter remaining. Do not overwork it! The butter should not melt.

3. Combining the Dough: