Ingredients
3cupsall-purpose flour,plus more for dusting
1tbspbaking powder
1tspbaking soda
1tspsalt
12tbspunsalted butter,(¾ cup) cold
1½cupsbuttermilk
Preparation
Place the flour, baking powder, baking soda, and salt in a large bowl and whisk to combine. Grate the butter on the large holes of a box grater and add them immediately to the flour mixture.
Use the fingertips to gently work the butter into the flour mixture until the mixture resembles oats. Add the buttermilk and stir until the dough forms a sticky ball.
Turn the dough out onto a flour-dusted work surface and pat into a rough 8-inch square. Knead the dough about 10 times by folding it in half and then patting it back down; rotate the dough 90 degrees after each fold.
Pat the dough into a 6×8-inch rectangle. Cut the dough into 12 2-inch squares. Cut straight down with a chef’s knife, do not saw back and forth.
Transfer the biscuits to a parchment paper-lined baking sheet and freeze for at least 4 hours until solid. Transfer the frozen biscuits to a gallon-sized zip-top bag for long-term freezer storage.
When ready to bake, arrange a rack in the center of the oven and heat to 400 degrees F. Place the frozen biscuits 1-inch apart directly on a baking sheet.
Bake for 18 to 20 minutes until golden-brown and doubled in height.
Serve and enjoy.
