Directions
- Line a rimmed baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Coat sticks of butter in the flour mixture, then grate 7 tablespoons from each stick on the large holes of a box grater directly into the flour mixture. Toss gently to combine. Set aside the remaining 2 tablespoons of butter.
- Add buttermilk to the flour mixture and fold with a spatula until just combined (dough will look dry).
- Transfer dough to a liberally floured counter. Dust the surface of the dough with flour, then use your floured hands to press it into a rough 7-inch square.
- Roll the dough into a 12 by 9-inch rectangle, with the short side parallel to the counter edge.
- Starting at the bottom, fold the dough into thirds like a business letter, using a bench scraper or metal spatula to release any sticking dough.
- Turn the dough 90 degrees clockwise, then repeat rolling and folding into thirds, turning clockwise 4 more times, for a total of 5 sets of folds.
- After the last set of folds, roll the dough into an 8 ½-inch square, about 1 inch thick. Transfer the dough to the prepared sheet, cover with plastic wrap, and refrigerate for 30 minutes.
- Adjust the oven rack to the upper-middle position and preheat the oven to 400°F.
- Transfer the dough to a lightly floured cutting board. Using a sharp, floured chef’s knife, trim ¼ inch of dough from each side and discard. Cut the remaining dough into 9 squares, flouring the knife after each cut. Arrange biscuits at least 1 inch apart on the prepared baking sheet.
- Melt the reserved butter and brush the tops of the biscuits.
- Bake until the tops are golden brown, about 22 to 25 minutes, rotating the sheet halfway through baking.
- Transfer biscuits to a wire rack and let cool for 15 minutes before serving.
Special thanks to Gather - Modesto for sharing this delicious recipe with us!