Buttermilk Biscuits Recipe for Fluffy Layers

Instructions:

1. In a large chilled bowl, combine the flour, baking powder, baking soda, salt, and sugar until fully aerated.
2. Use the large holes of a box grater to shred the 113g of frozen butter directly into the flour mixture.
3. Using a fork or your fingertips, gently toss the butter curls in the flour until every piece is separated and dusty.
4. Push the flour to the sides and pour the 240ml of cold buttermilk into the center.
5. Use a spatula to bring the flour into the liquid until a shaggy, messy dough forms. Stop as soon as no dry pockets remain.
6. Place the shaggy mass onto a lightly floured surface and pat it into a rough rectangle.
7. Fold the dough in half, turn it 90 degrees, and pat it down again. Repeat this 5 times total.
8. Pat the final dough to exactly 1 inch thick.
9. Press a sharp 2.5 inch cutter straight down—do not twist. You should get 10 servings from this batch.
10. Place the rounds on a parchment lined sheet, touching slightly for support, and bake at 425°F for 15 minutes until the tops are golden and the edges are crackling.
11. Brush the hot tops with the 14g of melted butter mixed with the 7g of honey.