Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together all Dry Ingredients.
- Cut in the very cold European-Style Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Keep the butter very cold.
- Add the Cultured Buttermilk and stir gently until just combined. Do not overmix.
- Turn dough out onto a lightly floured surface. Gently pat into a 1-inch thick rectangle. Fold the dough in thirds like a letter. Repeat this lamination process 3 times, chilling for 15 minutes between each fold.
- After the final chill, gently pat the dough to 3/4 inch thickness.
- Cut out biscuits using a 2-inch biscuit cutter. Do not twist the cutter.
- Place biscuits onto the prepared baking sheet, close together for softer sides, or spaced apart for crispier sides.
- Brush the tops of the biscuits with Clarified Butter and sprinkle with Coarse Sea Salt.
- Bake for 15-18 minutes, or until golden brown.
