▢3 ½ cups all-purpose flour, plus more for dusting
▢1 tablespoon baking powder
▢½ teaspoon baking soda
▢2 teaspoons kosher salt, plus more for topping
▢2 teaspoons granulated sugar
▢1 cup unsalted butter, plus 2 tablespoons for brushing
▢1 cup buttermilk, plus 2 tablespoons, chilled
Instructions :
Adjust the oven rack to the lower-middle position. Preheat to 450°F (232°C).In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Cut 1 cup of butter into 1⁄8-inch thick pieces. Add a few butter slices at a time into the flour mixture and toss to coat.
Squeeze each slice of butter between a floured thumb and pointer finger, pressing and breaking the butter off into flat, nickel-sized pieces.
Repeat the process with the remaining butter then toss to combine. Freeze the mixture in the bowl until chilled, 15 minutes.
Gradually add 1 cup buttermilk into the chilled flour mixture, stirring with a fork until incorporated.
Knead the biscuit mixture in the bowl a few times until a shaggy dough forms; it will look slightly dry. If needed, add an extra 1 to 2 tablespoons of buttermilk so that most of the flour is hydrated and can be kneaded into the dough.
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