Preheat the oven 400’F. Mix and sift dry ingredients. Place in the fridge for 1 hour to chill.
2. Step
Using a fork or your fingers, press the cold butter cubes into the cold flour mixture. Make sure the butter is not melting or getting really soft. Continue mixing until all butter is about pea-sized globs
3. Step
Next, fold in the cold buttermilk, a third at a time, stir with spatula until the flour is incorporated. The dough will look and feel crumbly and dry at first but keep mixing until it comes together. Once the dough forms a rough ball, that’s not too sticky, turn out onto a lightly floured surface.
4. Step
With your hands, gently mold the dough into a square like shape about ½-inch-thick, then fold in half. Mold it back into a square like shape. Repeat this process 3 times, 3 folds.
5. Step
Next with a lightly floured rolling pin, roll the dough to a thickness of ¾ inch, dust away any excess flour. Using 1 ¾-inch rounds arranged in a 10” cast iron skillet. Gather scraps into a ball, roll and fold a single time, then cut as many more biscuits as you can.
6. Step
Brush the tops of the biscuits with the melted butter and bake on a middle-placed rack until the biscuits are well-risen and golden brown, around 20 minutes. Let the biscuits cool for about 10 minutes.
