I know right?! He took a few different recipes and mashed them together.

Buttermilk Biscuits

Ingredients

3 cups all-purpose flour

1 cup buttermilk (substitute: 1 tablespoon vinegar/lemon juice + 1 cup milk)

½ cup (1 stick) butter

1 tablespoon baking powder

½ teaspoon baking soda

pinch of salt

extra melted butter for tops

Instructions

Heat oven to 450F and grease a large cast iron pan.

Fully grate the stick of butter onto a plate or bowl and place into the freezer for later. Buttermilk and butter should both be kept as cold as possible until needed.

Mix dry ingredients together in a large bowl.

Once the pan is ready and the oven is up to temp, remove butter from the freezer and mix into the dry ingredients.

Working quickly, add the buttermilk and mix the dough just enough to be roughly incorporated but still consisting of coarse clumps.

Flour a work surface and dump the course mixture onto the counter. Working quickly, use your hands to meld and flatten the mixture into a rectangle that’s ~1 inch thick. Then fold the rectangle over itself like closing a book. It’s normal for the mixture to be loose and difficult to fold at first, fold anyway.

Repeat this step, folding from a different side each time, until you’ve achieved 8 total folds. By this point the dough should be fairly homogenous and slightly sticky.

Use a large ring cutter to cut circular biscuits and place, tightly fitting, into the cast iron pan. As needed, reform and refold the dough to make cutting additional biscuits possible.

Bake for 13-15 min, until golden brown on the tops.

Slather the tops with melted butter.