2 ¼ cup all-purpose flour
1 tsp. kosher salt
2 tsp. baking powder
½ tsp. baking soda
8 oz. chilled butter
1 cup buttermilk
maldon salt and melted butter to garnish
Preheat oven to 425 F
Mix together flour, salt, baking powder and baking soda.
Grate very cold butter into the dry mixture and incorporate until the individual butter flakes are separated and coated in flour. Make a well in the center and pour in the buttermilk. Stir with a wooden spoon or your hands until the dough is just moistened.
Turn the dough out onto a floured surface. Gently fold the dough and lightly press to flatten into a rectangle. Repeat 4 to 5 times, being very careful not to overwork the dough.
Without using much force, pat the dough to flatten to one inch thick. A soft touch is key to retaining the flakes achieved through folding.
Using a round cutter, cut biscuits to three inches. Garnish with a brush of melted butter and a few flakes of sea salt.
Bake until golden brown, 15 - 20 minutes.