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Preheat the oven to 400° and position racks in the upper and lower thirds.
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Line your baking sheet with parchment paper.
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In a large bowl, whisk the flour, salt, baking powder and baking soda.
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Add in compound butter. Loosely toss it in the flour until coated and then use your fingers or a pastry blender to cut in the butter until it is the size of peas. Add the buttermilk and stir using a wooden spoon until a shaggy dough forms.
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Place the shaggy dough on a floured surface and knead until it comes together. Keeping in mind that you don't want to overwork the dough and it's ok for it to remain a bit shaggy and dry.
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Softly press out the dough to desired thickness - I go for 2".
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Using a round biscuit cutter, stamp out the biscuits, combining the scraps to make more biscuits.
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Place close together, almost touching on baking sheet.
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Bake for about 20 minutes, until golden and lofty.
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Let them cool for a minute or two and slice for sandwiches or honey, sriracha butter and jam.
*adding honey with an additional sprinkle of sriracha seasoning is mind blowing.