Thousand-layer Buttermilk Biscuits

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480g high protein all-purpose flour

20g (1 ½ tablespoons) sugar

12g (3 ½ teaspoons) baking powder

3g (¾ teaspoon) baking soda

10g (2 teaspoons fine) salt

226g (16 tablespoons) unsalted butter, in sticks, frozen for at least 30 minutes, plus 2 tablespoons (28g), for coating

340g buttermilk, cold (or 140g Greek yogurt and 200g cold water, or 170g unstrained yogurt and 170g cold water, whisked together until smooth)

Line a rimmed baking sheet with parchment and set it aside.
Whisk the flour, sugar, baking powder, salt, and baking soda together in a large bowl.
Coat the frozen butter sticks in the flour mixture, then grate it back into the flour mixture using a box grater.
Add the cold buttermilk to the flour mixture and fold until fully incorporated.
Transfer the dough to a well-floured counter and shape it into a rough square and then rectangle.
Cut and stack the dough into thirds, rotating and repeating this process 5 times.
Chill the dough, then cut it into squares and arrange on a baking sheet.
Coat the biscuits with melted butter and bake until golden brown.
Brush with remaining melted butter before serving.