Ingredients:
- 2 cups (250 g) Self-Raising Flour, sifted
- 8 Tbsp (1 stick or 115 g) Unsalted Butter, frozen or very cold, cut into small cubes
- ¾ cup (180 ml) Buttermilk, full fat, ice-cold
- ½ tsp (3 g) Sea Salt (Optional, for flavor balance)
- 1 large egg whisked with 1 tsp water, or a splash of milk (Optional, for finishing)
Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Sift the self-raising flour and salt (if using) into a large mixing bowl. Whisk briefly to ensure even distribution of the raising agents.
- Add the very cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut or rub the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Work quickly to prevent the butter from melting.
- Pour the cold buttermilk into the flour/butter mixture all at once.
- Using a wooden spoon or spatula, quickly mix the ingredients until they just form a shaggy, wet dough. Stop immediately when no dry pockets of flour remain. Do not overmix.
- Lightly flour a clean surface. Turn the shaggy dough out and gently pat it down into a rough rectangle, about ¾ inch (2 cm) thick.
- For extra layers, fold the dough in thirds (like a letter), rotate 90 degrees, and gently pat down again to about ¾ inch thickness. Repeat this folding process once more, but no more than twice.
- Dip the biscuit cutter in flour. Press the cutter straight down—do not twist—to ensure clean edges. Twisting seals the sides and prevents a proper rise.
- Place the cut biscuits onto the prepared baking sheet. For soft sides, nestle them close together (touching). For crispier sides, space them about 1 inch apart.
- Brush the tops of the biscuits with the optional egg wash or milk for a golden-brown finish.
- Bake for 14 to 16 minutes, or until the tops are gloriously golden brown and the sides are towering high.
- Remove from the oven and serve warm.