Flaky Buttermilk Biscuits

Adapted from Nancy Silverton’s iconic recipe.

Ingredients:

5 cups all-purpose flour

2 1/2 tablespoons baking powder

1 tablespoons granulated sugar

1 tablespoon kosher salt

1 teaspoon baking soda

4 1/ 2 sticks unsalted butter, 4 sticks frozen and coarsely grated, ½ stick melted

2 cups buttermilk

Flaky sea salt, for garnish

Directions:

1. In a large bowl, whisk the flour, baking powder, sugar, salt, and baking soda to incorporate. Add the grated butter and toss to coat. Pour in the buttermilk and, using your hands, knead into a shaggy dough.

2. Transfer to a clean work surface and knead until smooth. Shape into a rectangle and lightly dust with flour. Roll into a 9-by-12-inch rectangle and fold into thirds like a letter. Dust again with flour and rotate 90°. Roll into a 9-by-12-inch rectangle and fold both edges into the center and then fold in half like a book. Repeat rotating and rolling out for another tri-fold and another quarter fold. Roll into a 9-by-15-inch rectangle and trim the outer ¼-inch to create neat and tidy edges. Cut into 15 equal squares and transfer to one of the prepared sheet pans. Cover in plastic and freeze on a parchment lined sheet pan for at least an hour or overnight.

3. Preheat oven to 400°F and line another sheet pan with parchment paper.

4. Transfer half of the biscuits to the other prepared sheet leaving two inches between each biscuit. Brush liberally with melted butter and garnish with flaky salt.

5. Bake, rotating trays halfway through, for 25 minutes, until risen and golden brown. Let cool slightly, then serve warm.