Ingredients:

  • 425g all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 115g unsalted butter, frozen and grated
  • 240ml full-fat buttermilk, chilled
  • 2 tablespoons unsalted butter, melted
  • 1 pinch flaky sea salt

Instructions:

  1. Whisk the flour, baking powder, baking soda, sea salt, and sugar in a large mixing bowl until well combined.
  2. Using a pastry cutter or forks, work the frozen grated butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized chunks of fat remaining.
  3. Create a well in the center of the flour mixture and pour in the cold buttermilk. Stir with a spatula just until a shaggy, messy dough forms, being careful not to overmix.
  4. Turn the dough onto a lightly floured surface and pat into a rectangle. Perform a 'letter fold' by folding the dough into thirds, rotating 90 degrees, and repeating the process 3 times to create laminated layers.
  5. Gently pat the dough to a 1-inch thickness. Use a 2.5-inch biscuit cutter to stamp out biscuits, pressing straight down without twisting.
  6. Place biscuits on a parchment-lined baking sheet. Bake at 425°F (218°C) for 12-15 minutes until tops are golden brown. Brush with melted butter and sprinkle with flaky salt immediately after removing from the oven.