- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- 2 teaspoons baking soda
- 4 cups all-purpose flour, plus more for surface
- ¾ cup (1½ sticks) unsalted butter, frozen 30 minutes
- 2 large egg yolks
- 1⅓ cups buttermilk – (who has buttermilk in their fridge? I used milk + 1.5 T lemon juice)
Heat oven to 375°. Whisk sugar, baking powder, salt, baking soda, and 4 cups flour in a large bowl. Using the large holes of a box grater, grate butter into dry ingredients, tossing to coat as you go. I did not have the foresight or patience to pre-freeze the butter, but as long as it’s cold, you should be okay.
Whisk egg yolks and buttermilk (or milk and lemon juice) in a medium bowl. Using a fork, mix buttermilk mixture into dry ingredients, then gently knead a few times just until a shaggy dough comes together. You may need to add more milk at this point to make sure it comes together, just add a bit at a time until everything’s sticking together. If it’s too sticky (i.e. it’s completely adhered to your hands and the bowl), add flour until the dough is more manageable.
Transfer dough to a lightly floured surface and pat out until 1” thick; quarter dough and stack pieces on top of one another and press down to adhere (this will create flaky layers). Roll out dough until 1” thick. Using a 2”-diameter biscuit cutter (I used the measuring cup), cut out biscuits.
Place biscuits on a parchment-lined baking sheet. Bake until golden brown on the tops and bottoms, 20–25 minutes.