Buttermilk Biscuits Recipe: Flaky Layers in 35 Minutes

Instructions:

1. Grate the butter. Take your 115g of frozen unsalted butter and use the large holes of a box grater to shred it into a small bowl. Note: Pop the bowl back in the freezer while you prep the dry ingredients.
2. Whisk the dry base. In a large mixing bowl, combine 375g all purpose flour, 1 tablespoon baking powder, 0.5 teaspoon baking soda, 1 teaspoon sea salt, and 1 tablespoon granulated sugar.
3. Incorporate the fat. Toss the frozen butter shreds into the flour mixture. Use a fork to gently coat each piece of butter with flour until it looks like coarse, pebbly sand.
4. Add the liquids. Create a well in the center and pour in 240ml cold buttermilk and 1 tablespoon honey.
5. Mix the dough. Use a spatula to fold the flour into the liquid until a shaggy, messy dough just forms. Do not overmix; it should look a bit ragged.
6. The first fold. Turn the dough onto a lightly floured surface. Pat it into a rectangle, then fold it in half like a letter. Repeat this 5-6 times until the dough feels cohesive but still cold.
7. Shape the slab. Pat the dough down to a thickness of about 2.5 cm (1 inch).
8. Cut the rounds. Using a 6cm round cutter, press straight down into the dough. Listen for the satisfying 'hiss' of the air escaping as you cut. You should get about 10 servings from this batch.
9. Arrange the pan. Place the biscuits on a baking sheet lined with parchment. For soft sides, let them touch; for crisp edges, leave 2 cm of space.
10. Final brush. Coat the tops with 30g of melted butter. Bake at 220°C (425°F) for 15 minutes until the tops are deeply golden and the kitchen smells like toasted butter. Sprinkle with flaky sea salt immediately after removing from the oven.