Preheat the oven to 425°F. Line a sheet tray with parchment paper.
Grate 8 Tablespoons of the butter or dice it very small and place it in the freezer for 15 minutes. Add the buttermilk to the freezer during this time as well.
In a large bowl stir together the flour, baking powder, sugar, salt, and baking soda. Add the butter.
Cut it in with a pastry cutter or you can use two forks. The mixture should appear crumbly with no larger than pea-sized pieces of butter.
Pour in ¾ cup of buttermilk (if any of the buttermilk started to freeze, just break it up with a fork). Stir until combined, mixture will be crumbly, with some of the flour not fully mixing in.
Lightly dust a clean work surface with more flour. Pour out the dough mixture and work it with your hands to form a ball.
Roll the dough out into ½ inch thick rectangle.
Fold ⅓ of one side over the center. Fold the other ⅓ on top. Roll it out into a ½ inch rectangle again and fold the same way. Repeat 1 more time.
Do the tri-fold one last time but this time roll out the dough into a 1-inch thickness. So when all is said and done, you will have done this process 3 times.
Using a 2 ½ inch biscuit cutter, cut out the biscuits. DO NOT TWIST THE BISCUIT CUTTER. Place the biscuits slightly touching onto the parchment-lined sheet tray.
Roll the scraps back into a ball and roll it out again to cut more biscuits. Keep doing this until you have 8 biscuits.
Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk. Bake for 13-15 minutes until puffed up and the tops are golden brown.
While the biscuits are cooking, melt the remaining 2 Tablespoons of butter.
Immediately brush the tops of the biscuits with the melted butter. Let cool slightly and serve.
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Please note the video shows 6 biscuits but you can easily get 8 biscuits from this recipe.
You can easily double this batch to make more.
These can be frozen, see my tips above.
Grating the butter is the easiest way to incorporate it.