1/2 cup (1 stick) very cold unsalted butter, cut into 1/2-inch cubes (keep it in the fridge until you're ready to use it)
3 cups flour, plus more for kneading
1 teaspoon sugar
1 tablespoon baking powder
1 teaspoon fine sea salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk, shaken
Instructions
Preheat the oven to 425 F. Put the butter in a small bowl, toss it with 2 tablespoons of the flour to coat, and put it in the freezer for 5 minutes.
Pulse the remaining flour with the sugar, baking powder, sea salt, and baking soda in the food processor until incorporated, 10 pulses.
Pulse in the butter until some pea-sized pieces remain, 15-20 pulses. Transfer the mixture to a big bowl and stir in the buttermilk until everything in the bowl is just moistened. Don't overmix!
Transfer the dough to a floured surface, knead the dough 3-4 times with floured hands, then pat into a 8-x-8-x-1-inch-high rectangle. Cut into three equal-sized long strips, then cut those each into three pieces so you have 9 squares. Arrange the biscuits close together (like almost kissing) on a big baking sheet, and brush with some extra buttermilk
Bake until golden, 20-21 minutes. Remove from the oven and serve with fresh made honey butter.
