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Miss Natalie's Butter milk biscuts

Natalie Davis Buttermilk Biscuits

5 cups (24 ounces) all-purpose flour

1 teaspoon (3 1/2 grams) kosher salt
1 tablespoon (15 grams) baking powder
1 1/2 sticks (6 ounces) unsalted butter, cold and cubed
2 cups (16 fluid ounces) buttermilk

Preheat the oven to 425° F. In a large bowl, sift the flour, salt, and baking powder together to combine. Add the cubed butter and toss to coat. Cut the butter into the flour until the mixture forms a shaggy mass, with pieces of butter similar in size to walnut halves. Make a well in the center of the bowl and add the buttermilk. Toss gently to combine the ingredients, taking care not to overmix. When the dough is fully moistened and combined, turn it onto a lightly floured surface. Sprinkle a little flour on top. Press the dough down and fold in half four times. Press or roll dough into a 1 inch-thick square. Use a floured cutter to cut biscuits. When you’ve used all of the dough, bring it together and knead it lightly a few times to bring it together. Repeat cutting biscuits from the dough until all of the dough is used up. Transfer the biscuits to ungreased baking sheets. Bake until the biscuits are risen and golden brown, 10 to 15 minutes. Brush the biscuit tops with butter after they come out of the oven.
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