Melt-in-your-mouth buttery buttermilk biscuits that are oh so flakey. Along with freeze then bake later instructions.
Preheat oven to 450℉ (230 C). Place oven rack in the upper third of the oven.
Sift the flour with the baking powder, baking soda, salt, and sugar in a large bowl. Using a pastry blender cut in the chilled butter until the texture is about the size of a pea.
Gently stir in the buttermilk to form a soft dough.
Transfer the dough onto a lightly floured surface. Pat into a rectangle that is 1 1/2-inches thick. Fold the lower half of the dough over the top half. Pat again into another rectangle about 1 1/2-inches thick. Repeat the patting and folding for a total of 5 foldovers.
Cut into 2-inch rounds and arrange on a baking sheet that has been lightly greased or lined with parchment paper. Bake for about 15 minutes or until golden.
Remove from oven and brush with melted butter. Makes about 9 skyscraper tall biscuits.
*For altitude of 5,000 feet above sea level using only 1 tablespoon baking powder.