3 cups all-purpose flour

2 tablespoons sugar

4 teaspoons baking powder

½ teaspoon baking soda

1 ½ teaspoons salt

2 sticks unsalted butter, partially frozen in the freezer for 30 minutes

1 ¼ cups cold buttermilk

1:
In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, and salt together. Coat sticks of butter in flour mixture, then grate 7 tablespoons from each stick on large holes of box grater directly into flour mixture. Toss gently to combine. Set aside remaining 2 tablespoons butter.

2:
Add buttermilk to flour mixture and fold with spatula until just combined (dough will look very dry and crumbly). Transfer dough to a floured counter. Dust surface of the dough with flour and using your floured hands, press dough into rough 7-inch square.

3:
Roll dough into a 12 by 9 inch rectangle and continue to press together if it crumbles. Using a bench scraper or long spatula, fold the dough into thirds like you would a business letter. Rotate the dough 90 degrees and roll it back into a 12 by 9 inch rectangle and fold into thirds again. Repeat this process until you have done 5 total folds.

4:
Roll the dough into an 8 ½ inch square that is 1 inch thick. Wrap with plastic wrap and refrigerate for 30 minutes. Preheat the oven to 400 degrees and adjust your oven rack to the upper middle position.

5:
Transfer dough to a lightly floured cutting board. Using a sharp chef’s knife, trim ¼ inc of the dough from each side of the square. Cut remaining dough into 9 squares. Arrange biscuits on a parchment lined baking sheet, at least 1 inch apart. Melt the remaining 2 tablespoons of butter and brush the tops of the biscuits.

6:
Bake until the tops are golden brown, about 25 minutes, making sure to rotate the sheet halfway through baking. Cool 15 minutes before serving.