Fluffy Buttermilk Biscuits

Whisk together the dry ingredients in a large bowl.

Add the butter and work it into the flour using a pastry grinder or with your fingertips.  The mixture should begin to thicken as butter is incorporated and look like a thick cornmeal with a few pea sized butter chunks.

Pour in the buttermilk, stir and press with a wooden spoon or silicone spatula to form a shaggy dough. If the dough is too wet, add a little flour and shape into ball with your hands. Or if the dough is not coming together, add 1 teaspoon of buttermilk at at time until you reach desired consistency. The dough should be tacky but neither sticky or dry. 

Transfer the dough to a lightly floured surface and gently shape into a rectangle that is about 3/4-inch in thickness.

Cut the dough into thirds. Stack the pieces on top of one another. With your hands or very with gently a rolling pin, flatten the stack out into a rectangle of 3/4-inch thickness. 

Repeat by cutting the dough into thirds again. Stack the pieces on top of one another. With your hands or very with gently a rolling pin, flatten the stack out into a rectangle of 1-inch thickness. 

Cut the rectangle in half lengthwise with a sharp knife, and then cut it into thirds. This should give you six large square biscuits. *Or use a 3-4 inch round shaped biscuit cutter to cut round biscuits.

Place biscuits on the prepared baking sheet spaced 2 inches apart. Freeze biscuits for 15 minutes while the oven is pre-heating. Cold dough gives a better rise in the oven.

Preheat oven to 425℉ / 220℃ / 200℃ Fan (convection).

 Bake the biscuits for 15 to 17 minutes, until they are fluffy and golden brown on the edges.

Remove the baking sheet from the oven and place it on a wire rack. Brush the top of each biscuit with melted butter and serve warm.