Best Buttermilk Biscuits

Preheat the oven to 450°F and grease the bottom of a baking sheet with butter or line it with parchment paper.

Grate the frozen butter into a small bowl using a box grater. Place the bowl in the freezer while you prep the other ingredients.

In a large bowl, whisk together the flour, baking powder, salt, and baking soda until well combined.

Add the grated frozen butter to the flour mixture. Using a pastry blender or two knives, cut in the butter until it resembles very small peas. Don't use your hands; the heat will warm the butter.

Slowly pour in cold buttermilk and stir with a wooden spoon just until a dough forms. Don't overmix.

Transfer dough to a lightly floured surface and gently pat into a rough ball. Use a sharp knife or bench scraper to cut the dough in half. Place one half on top of the other, then gently press the halves together, shaping them into a rough ball again. Repeat 3 times to create some layers.

Gently shape the dough into a rectangle about 1 inch thick. Cut the dough into 12 equal squares using a sharp knife or bench scraper.

Transfer to the prepared baking sheet, spacing about 1 inch apart.

Stick the baking sheet in the freezer for 10 minutes. This extra step helps the butter get cold again for the tallest, flakiest biscuits. If your dough got a little warm or your kitchen is warm, I suggest chilling your biscuits for at least 30 minutes to an hour.

Transfer straight from the freezer to the preheated oven. Bake for 10-12 minutes until golden and puffy.

Serve. Eat immediately while warm. The hardest part? Not eating them all at once.