Flaky Layered Buttermilk Biscuits

Ingredients

• 3 cups soft winter wheat or all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons salt
• 1 tablespoon sugar
• 10 tablespoons cold unsalted butter
• 1 1/4 cups cold buttermilk
• 2 tablespoons melted butter, for brushing

Before you cook

• Cut the cold butter into small cubes and return them to the refrigerator until you need them.
• Measure the buttermilk and keep it cold.
• Line a rimmed baking sheet with parchment paper.
• Heat the oven to 450 degrees Fahrenheit with a rack in the upper third.

Steps

1. Whisk the flour, baking powder, baking soda, salt and sugar together in a wide bowl.
2. Scatter the cold butter cubes over the flour and toss them until each piece is coated.
3. Press each butter cube flat between your thumb and fingers, working quickly so the butter stays cold.
4. Pour in the cold buttermilk and stir with a fork just until a shaggy, damp dough pulls together.
5. Turn the dough out onto a lightly floured counter and pat it into a rough rectangle about one inch thick.
6. Fold the rectangle in thirds like a business letter, then pat it flat again.
7. Repeat that fold and pat three more times, dusting with flour only when the dough sticks.
8. Pat the finished dough out to a thickness of three quarters of an inch.
9. Cut straight down with a floured two and a half inch round cutter, lifting it away without twisting.
10. Set the biscuits on the parchment so their sides just touch, which helps them climb.
11. Press the scraps gently together, cut the last biscuits, and add them to the pan.
12. Bake for 14 to 16 minutes, until the tops are deep gold and the layers have separated.
13. Brush the hot biscuits with melted butter and serve them within the hour.