by Chef Scott Davis
Time: 1 hour
5 cups All Purpose Flour, plus more for dusting
1/4 tsp Black Pepper, freshly ground(optional)
2 tspBaking Powder
1.5 tspBaking Soda
1 cupButter, grated, very cold
2 cupsButtermilk, cold, plus more for wash
Grate butter into a bowl and transfer to the freezer while you gather the rest of your ingredients.
Preheat oven to 425F and line a baking sheet with parchment paper.
In a large mixing bowl, combine all of the dry ingredients. Sprinkle the cold grated butter into the bowl and mix around with a fork until all the butter is coated with the flour mixture. Slowly add the buttermilk, tossing the mixture with a fork as you do. Knead the mixture a few times in the bowl, it should look dry and shaggy.
Turn out onto a floured surface and roll out into a rectangle, 1 inch thick. Pick up from one end, fold in half and roll out again to 1 inch thick. Repeat this process 6 times. Cut out 12-14 biscuits and disacrd any scrap dough.
Arrange biscuits on the baking sheet and transfer to freezer for at least 10 minutes (& up to 1 month, covered). When you’re ready to bake, remove the biscuits from the freezer and brush the tops with buttermilk. Place in the oven and bake until golden, about 25 minutes, rotate after 15 minutes.