Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. Place your butter in the freezer for 10 minutes while you gather other ingredients - the colder your butter, the flakier your biscuits will be.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined. The baking powder is key for rise, so make sure it's fresh (less than 6 months old) for maximum lift.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the cold cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work quickly to cut the butter into the flour until you have pea-sized pieces. Some larger flat pieces of butter are good - these create the signature flaky layers during baking! Don't overwork as the warmth from your hands can melt the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Make a well in the center and pour in the cold buttermilk. Stir with a fork or wooden spoon just until the dough comes together - it should look shaggy and slightly sticky. The acidity in buttermilk not only adds tanginess but also reacts with the baking powder to create more lift.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 2.5cm (1-inch) thick. Now for the magic step that creates those wonderful layers: fold the dough in thirds like a letter, then rotate 90 degrees and pat out again. Repeat this folding process twice more. This lamination technique creates distinct buttery layers that will puff up during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pat the dough to about 2.5cm thick. Using a sharp-edged round cutter, press straight down through the dough without twisting (twisting seals the edges and prevents proper rising). Flour the cutter between cuts if needed. Transfer biscuits to the prepared baking sheet, placing them so they just barely touch - this helps them rise upward instead of spreading.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush the tops lightly with melted butter for extra flavor and golden browning. Bake in the preheated oven for 12-15 minutes until the tops are golden brown and the biscuits have risen significantly. Look for a crisp exterior but don't overbake or they'll dry out.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and brush with remaining melted butter while hot. Let cool for just 5 minutes before serving - biscuits are at their absolute best when warm from the oven. Split open with your fingers rather than a knife to preserve their lovely texture, and serve with butter, honey, jam, or as the perfect accompaniment to soups and stews.</li></ol>
