Buttermilk Biscuits

Ingredients

• 2 cups all-purpose flour (plain flour), 250 g, plus extra for dusting
• 1 tbsp baking powder
• ½ tsp baking soda (bicarbonate of soda)
• 1 tsp fine salt
• 1 tsp granulated sugar
• ½ cup unsalted butter, 113 g, frozen
• ¾ cup cold buttermilk, 180 ml, plus 1–2 tbsp if needed
• 2 tbsp unsalted butter, melted, for brushing

Instructions

1. Heat the oven to 450°F (230°C, or 210°C (410°F) fan, gas mark 8). Line a baking sheet with parchment paper.
2. Whisk the flour, baking powder, baking soda, salt and sugar in a large bowl.
3. Grate the frozen butter on the large holes of a box grater directly into the flour and toss to coat.
4. Pour in the buttermilk and stir with a fork until a shaggy dough forms. Add 1 to 2 tablespoons more buttermilk only if dry flour remains.
5. Turn the dough onto a floured surface and pat it into a rectangle about ¾ inch (2 cm) thick. Fold it in thirds like a letter, turn it 90 degrees and pat it out again. Repeat three more times.
6. Pat the dough to 1 inch (2.5 cm) thick. Cut out biscuits with a floured 2½-inch (6 cm) round cutter, pressing straight down without twisting. Gently press the scraps together and cut again.
7. Place the biscuits close together on the sheet so their sides touch. Brush the tops with melted butter.
8. Bake for 12 to 15 minutes, until tall and golden brown. Serve warm.