Step 1

Place the butter in the freezer for 15-20 minutes. Then preheat the oven to 425°F/220ºC and line a baking sheet with parchment paper.

Step 2

In a large bowl, combine the dry ingredients (flour, baking powder, salt, sugar) and mix.

Step 3

Grate the chilled butter and add it to the flour mixture, stirring well.Technically, you can leave it as is. However, I like to work the butter and flour into a crumb consistency. Alternatively, use a pastry cutter or food processor pulse setting to incorporate chopped butter into the flour into pea-sized pieces.

Step 4

Slowly incorporate the buttermilk, adding a bit at a time while you stir until it forms a dough.If it’s too dry, add more buttermilk, a tablespoon at a time.

Step 5

Place the dough onto a clean, flat surface (no need to flour it!) and gently/lightly knead until it comes together. Using your hands, spread it into a rough rectangle before folding the outer thirds over one another into the middle (like folding a letter).Be careful not to knead too much, or you'll end up with tough biscuits. Using a rolling pin works the gluten more, too, so using your hands to press/fold the dough is best.

Step 6

Roll/spread it out and fold it into thirds again. Then cover it with plastic wrap and chill it in the fridge for 5-10 minutes.

Step 7

Sprinkle a small amount of flour and spread the dough to ¾ inch (2cm) thick across the lightly floured surface. Again, using your hands is best.

Step 8

Use a 3-4 inch (7.5-10cm) biscuit/cookie cutter or the rim of a glass to cut out as many biscuits as you can from the dough.It’s important to press straight down into the dough without twisting the cutter. This will ensure they rise evenly and aesthetically without sealing the layers. Flouring the cutter helps avoid sticking.

Step 9

Re-roll the dough by stacking and flattening it, then cut out more, trying to get as many biscuits as possible.

Step 10

Transfer the biscuits to the lined baking sheet, brush them lightly with buttermilk (or melted butter), and bake for 15-17 minutes at 425°F/220ºC. They are ready when they are risen and flaky with golden-brown tops. Placing the biscuits fairly close together (only just not touching) on the tray can encourage them to rise only upwards and not outward/creating odd shapes.