- 2 ¼ cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1 Tablespoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 9 Tablespoons Danish Creamery Butter with Sea Salt, cold, cut into ½” cubes
- ¾ cup cold buttermilk, plus 1-2 Tablespoons more as needed
- 2-3 Tablespoons milk, for brushing tops
- Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add butter pieces and toss to coat in dry ingredients. Use your fingers or a pastry cutter to break the butter into small, crumbly, pea-sized pieces, working quickly to keep butter cold.
- Pour in the buttermilk and toss the mixture together with a fork to evenly wet the ingredients. Quickly knead the dough in the bowl until it just holds together, adding a touch more buttermilk if needed, then turn out onto a lightly floured work surface.
- Pat the dough into a rectangle about ¾ inch thick then fold it into thirds, as if folding a letter. Use a rolling pin to gently roll the dough out to ¾ inch thick again.
- Cut the dough out with a biscuit cutter and transfer biscuits to a prepared baking sheet at least 1 inch apart. Continue to cut out biscuits, re-rolling dough scraps no more than 2 times for tender, flaky biscuits.
- Brush the biscuit tops with milk and bake for 20- 25 minutes, or until the biscuits have doubled in height and are a rich golden brown. Serve warm with jam, Danish Creamery Butter with Sea Salt, or honey.