1/2C + 2 tbsp (4.95 oz) (140 gr)unsalted butter, cold and cut into cubes
1C + 2 tbsp (9.12 fl oz) (270 ml)buttermilk,cold
Instructions
Preheat the oven to 428º F (220º C). Line a rectangular baking sheet with parchment paper, or you can use a cast iron pan.
In a big bowl put the flour, baking powder, salt and sugar and mix it all well with a spoon.
Add in the cold butter and integrate it using your fingers or a fork until you get a sand like consistency. This must be done fast, so the butter remains cold (you can also do this step using a food processor).
Slowly add 1 C of buttermilk (set the rest aside to brush the biscuits) because you may no need the complete cup to form the dough, and mix with the same spoon until you get a sticky dough.
Place the dough on a clean surface with some flour and knead it a little, just until everything is combined. Roll it out with a rolling pin until you get a 0.80 inches (2cm) thick rectangle.
Fold the dough onto itself widthwise and roll it out again to get a (2cm) thick rectangle again. Do two more folds and roll out the dough to form a 0.80 inches (2cm) thick rectangle. The folding is done to create layers in the biscuit.
With a round cookie cutter cut pieces of about 2.5 inches (6-7cm) in diameter and place them on the baking sheet or the cast iron pan. You can use the leftover dough by bringing it together again, trying not to overknead.
Brush the biscuits with the left buttermilk and bake at 424º F (218º C) for 15 to 20 minutes or until they are lightly golden brown. Take them out of the oven and serve them hot, with some butter and jam.