7tablespoonssalted butter, sliced thinly and frozen(100 grams)
1cupcold buttermilk(250 ml)
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Preheat oven to 425 degrees.
In a large bowl, mix together the flour, salt, baking powder, and baking soda.
Using a pastry cutter, work the frozen butter slices into the flour mixture four about 5 minutes, until it forms pea-sized crumbs. You can also pulse in a food processor until the mixture forms crumbs.Place in the freezer for at least 10 minutes, to rechill the butter.
Make a well in the center of the flour mixture, and pour in buttermilk. Fold the buttermilk into the flour until it has just started to come together. It will still be crumbly.
Turn the dough onto a well-floured surface and press the dough into a rectangle. Fold the dough into thirds, gather any crumbs, and press to flatten back into a rectangle. Repeat this folding and flattening an additional 2-3 times, then roll the dough into a ½-inch thick rectangle.
Cut out biscuits using a 2 ½-inch biscuit cutter. If you do not have a biscuit cutter, you can use a glass, or even cut into squares. The dough should make a total of 12 biscuits.
Transfer the circles onto a baking sheet with space in between them and bake in the oven for 14-17 minutes, until golden brown.
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.