Buttermilk Biscuits
Southern

Ingredients
You will need a food scale, rolling pin, parchment paper, 2 1/2 inch, round cutter and a food thermometer.
1 pound all-purpose flour, sifted
1 1/2 teaspoons salt
1 tablespoon sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
4 ounces (8 Tbsp's) unsalted butter, cold/small cubes
13 to 14 ounces (weight) whole buttermilk, cold

Directions
Add the flour, salt, sugar and leaveners to a mixing bowl and whisk together. Add the cubed butter and incorporate using a pastry blender. Rub the butter into the flour by scooping up into your hands and pressing/rubbing your fingers into your palms, for 30-45 seconds. Place in the freezer for 15 minutes to chill. Measure the buttermilk right before using to ensure that It's cold.
Using a wooden spoon, gradually mix the cold buttermilk into the flour until everything comes together, flipping over the dough with your spoon to work the buttermilk into the dry flour on the bottom. The dough should be slightly sticky but not wet. Scrape out onto a lightly floured surface and shape into about a 1 1/4 inch thick disc. Lightly dust top of dough, cut out biscuits and arrange very closely together (just touching) onto a baking sheet lined with parchment paper.
Set your oven to 400F and place the biscuits back in the freezer while pre-heating (about 10-15 minutes). Brush the tops with cold buttermilk and bake in the center of the oven until nicely browned on top and the internal temperature reaches 200F-205F. Remove from the oven and brush with melted butter (optional). Makes 12 biscuits.