By Chef Ella Freyinger

November 2019



  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 ½ teaspoons kosher salt
  • 3 tablespoons sugar, divided
  • 3 ½ cups AP flour, plus additional for rolling
  • 1 cup butter, cut into cubes and chilled
  • ¼ cup butter, melted
  • 1 cup cold buttermilk (or 1 cup milk with 1 tablespoon acid)


  • Preheat your oven to 425°.
  • In a large bowl, mix the baking soda, baking powder, kosher salt, 1 tablespoon sugar and flour. Whisk to combine. Add the chilled butter and gently toss to coat.
  • Then, working with your thumb and pointer finger, flatten each piece of butter. Add the buttermilk and toss the mixture with a fork to incorporate. The dough will seem dry, this is OK.
  • Dust a clean surface with flour and turn out the biscuit mixture onto it. Gently knead the dough a few times, until it becomes shaggy. Then using a rolling pin, gently roll out the dough to 1” thick. Gently fold the dough in half, onto itself and roll out to 1” again.
  • Repeat this process 3 times. Cut the dough into 12 pieces and place onto a parchment lined baking sheet. Brush with the melted butter and sprinkle with the remaining sugar.
  • Bake for 20 minutes or until the tops and bottoms of the biscuits are both a deep golden brown.
  • Enjoy! Tag our Chef @chefellafreyinger in your creations!