Benjamin the Baker

1. Mix together the dry ingredients.
2. Using a pastry cutter or your fingertips, incorporate the butter into the dry ingredients. If working with room temperature butter, work the butter until the mixture is coarse and the pieces of butter are small cubes. If working with cold butter, press the cubes of butter into flat sheets.
3. Create a well in the center of the mixture and add the buttermilk. Mix until a dough comes together.
4. Pat the dough out onto a lightly floured cutting board. Fold the dough into thirds, rotate the dough 90 degrees, pat out into a rectangle and fold in thirds again. Repeat the patting out and folding two more times for a total of four folds.
5. Pat the dough out into a rectangle about 1/2-3/4in (12-19mm) and cut into 12 biscuits.
6. Place the dough onto a parchment lined sheet and brush the tops with melted butter.
7. Bake at 400F (205C) for 15-20 min or until golden on the top.
8. Immediately upon removing the biscuits from the oven, brush again with melted butter.