9 Tablespoons Danish Creamery Butter, 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, or honey.