Ingredients:

  • 2.5 cups all-purpose flour (315g)
  • 2 tablespoons baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon sea salt
  • 0.5 cup unsalted butter, frozen (113g)
  • 1 cup whole milk, very cold (240ml)
  • 2 tablespoons unsalted butter, melted

Instructions:

  1. Chill the fat. Place one stick of unsalted butter (1/2 cup) in the freezer for at least 30 minutes before starting. Note: This is the most important step for flakiness.
  2. Whisk the dry. In a large mixing bowl, whisk together the 2.5 cups of all purpose flour, 2 tablespoons of baking powder, 1 tablespoon of sugar, and 1 teaspoon of sea salt until well combined.
  3. Grate the butter. Using the large holes of a box grater, grate the frozen butter directly into the dry ingredients. Note: Work quickly so the heat from your hands doesn't melt the butter.
  4. Incorporate the shards. Toss gently with a fork to coat the butter shards in flour. Wait until each piece is individually coated.
  5. Add the liquid. Make a well in the center and pour in the 1 cup of cold whole milk. Stir gently until a shaggy dough forms, being careful not to overwork it.
  6. Laminate the dough. Turn the dough onto a lightly floured surface. Pat into a rectangle, then fold the dough into thirds like a letter.
  7. Create the layers. Rotate 90 degrees and repeat this 'stack and fold' process 3-4 times. You should see visible streaks of butter.
  8. Cut the biscuits. Pat the dough to 1 inch thickness. Use a 2.5 inch biscuit cutter to press straight down (do not twist) to cut out 9 biscuits.
  9. Set the stage. Place biscuits on a baking sheet or in a cast iron skillet so the edges are just touching.
  10. Bake to gold. Bake at 425°F (218°C) for 12 minutes until the tops are a deep mahogany colored brown.
  11. Final touch. Remove from oven and immediately brush the tops with 2 tablespoons of melted butter.