|3 cups unbleached flour, plus more for rolling
4 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp coarse Salt
10 tbsp (1 1/4 sticks) unsalted Butter, chilled and into pieces
plus 8 tbsp Butter (1 stick), melted
1 cup plus 2 tbsp Buttermilk
Preheat oven to 425°. line two baking sheets with silpats (French nonstick baking mats). In large bowl, sift together the flour, baking powder, baking soda and salt. Using a pastry cutter, two knives, or your fingertips, blend in the chilled butter until the mixture resembles coarse meal. Stir in the buttermilk, and mix until the dough holds together. Turn the dough out onto a lightly floured surface, and knead it briefly until it is smooth. Roll out the dough to 1/2 inch thick, and cut it into rounds using a 2 inch
biscuit cutter. Place the biscuits on the prepared baking sheets. Prick the tops with a
fork and brush them with the melted butter. Bake until they are just lightly golden. 12-15 min.
Transfer to a wire rack to cool. Makes about 3 dozen.