Step 1

1 Cut the cold butter into 1/8-inch-thick slices; refrigerate until you're ready to make the dough

Step 2

2 Whisk together the flour, salt, baking powder and baking soda in a mixing bowl, and refrigerate that as well

Step 3

3 Position a rack in the upper third of the oven; preheat to 425 degrees

Step 4

4 Lightly grease a rimmed baking sheet, or line it with parchment paper or a silicone liner

Step 5

5 Add the cold butter pieces to the chilled dry ingredients, tossing them until they are evenly coated

Step 6

6 Press the butter pieces between your thumbs and forefingers into small flat pieces, or “leaves

Step 7

7 ” (Some pieces as big as a quarter are okay

Step 8

8 ) Add the buttermilk, as needed, and mix gently until just combined

Step 9

9 The dough should be barely cohesive; don't worry if there are dry bits, because they will be incorporated as you pat and fold the dough

Step 10

10 Lightly flour your work surface

Step 11

11 Transfer the dough there, patting it into a 3/4-inch-thick rectangle

Step 12

12 Fold the dough in thirds as you would a letter, bringing one-third in over the middle third, followed by the final third over the other two

Step 13

13 Gently roll or pat the dough into another rectangle

Step 14

14 Repeat this fold-and-roll process once more if the dough isn’t cohesive or if you want to create more layers

Step 15

15 Lightly flour the top of the dough

Step 16

16 Use the 2-inch cutter to create 10 to 12 rounds of dough, being careful to cut straight down and not twist the cutter (to ensure the biscuits get the best rise)

Step 17

17 You can re-roll the dough once, though you might not get the same rise

Step 18

18 Or use the bench scraper or a sharp chef's knife to square the sides and edges of the dough rectangle, then cut 8 to 10 squares or rectangles

Step 19

19 Place the biscuits on the baking sheet, spacing them about 2 inches apart

Step 20

20 Bake (upper rack) for 16 to 18 minutes, rotating the pan from front to back after 14 minutes, until the biscuits are golden

Step 21

21 If you wish to brush the biscuit tops with melted butter, do so as soon as they come out of the oven

Step 22

22 Serve warm, or at room temperature