- 3 cups King Arthur all-purpose flour
- 2 tablespoon sugar
- 16 tablespoons (2 sticks) salted butter, frozen for 30 minutes
- 1 1/4 cups buttermilk, chilled
- Line rimmed baking sheet with parchment paper and set aside. Whisk flour and sugar together in large bowl.
- 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.
- Add buttermilk to flour mixture and fold with spatula until just combined (dough will look dry). Transfer dough to liberally floured counter. Dust surface of dough with flour; using your floured hands, press dough into rough 7 inch square.
- Roll dough into 12 by 9 inch rectangle with short side parallel to edge of counter. Starting at bottom of dough, fold into thirds like a business letter. Press top of dough firmly to seal folds. Turn dough 90 degrees clockwise. Repeat rolling into 12 by 9 inch rectangle, folding into thirds, and turning clockwise 4 more times, for a total of 5 sets of folds. After last set of folds, roll dough into 8 1/2 inch square about 1 inch thick. Transfer dough to prepared sheet, cover with plastic wrap, and refrigerate for 30 minutes. Adjust oven rack to upper-middle position and heat oven to 400 degrees.
- Transfer dough to lightly floured cutting board. Using sharp knife cut dough into 9 squares. Arrange biscuits at least 1 inch apart on sheet. Melt reserved butter; brush tops of biscuits with melted butter.
- Bake until tops are golden brown, 22 to 25 minutes.
Note – You can also add fresh thyme and rosemary leaves for a different flavor