Light, fluffy, and buttery, these biscuits are perfect for mornings, dinners, or tea time.
Preheat your oven to 400°F. Line a sheet pan with parchment paper or a silicone baking mat.
Combine then sift the all-purpose flour, cake flour, baking powder, sugar, salt, and baking soda into a large mixing bowl.
Grate the cold butter into the flour mixture. Cut the slivers of butter into the dry ingredients to create a coarse, cornmeal-like mixture.
Pour the cold buttermilk into the mixture and gently fold everything together just until the dough comes together.
Try not to handle the dough too much.
Roll the biscuit dough into a rectangular shape, then fold the dough in thirds- letter-style- before rolling the dough out again into a rectangle. Fold the dough again and roll it back out one more time before folding it a third (and final) time.
Wrap the dough and allow it to rest in the fridge for 30 minutes. This resting time isn't mandatory, but it will keep the dough from shrinking back when you go to roll it out a final time.
Roll the dough out until it is 3/4"-1" thick. The rectangle should be approximately 10"x6".
Press a floured, round biscuit cutter straight down and pull straight up into the dough to cut out rounds. Don't twist the biscuit cutter or you'll seal the dough, which will prevent the biscuit from rising fully. Cut the biscuits as close together as possible to get the most out of this first roll.
You can also use a very sharp knife to cut triangles or squares of dough.
Gather any scraps of dough and press them firmly together until they stick to one another. Lightly roll the dough out to 1" thick and recut.
Arrange the biscuits on the prepared sheet pan.
Make a dimple in the top of each biscuit with your knuckle or fingertip. This creates an even surface in the baked biscuit which will prevent the center from bulging up.
Bake the biscuits for 15-20 minutes, depending on how dark you like your biscuits.
As soon as you remove the baked biscuits from of the oven, brush them lightly with the melted butter.
To Freeze Unbaked Biscuits:
Freeze the raw, cut biscuits on a prepared sheet pan until they are frozen solid. Transfer the biscuit dough to a freezer storage bag and store for up to 2 months.
When you're ready to bake, allow the biscuit dough to thaw under refrigeration for 2 hours (or overnight) before baking as instructed.
To Freeze Baked Biscuits:
Allow the baked biscuits to cool completely. Freeze the biscuits on the same sheet pan they were baked on. When the biscuits are frozen, transfer them to a freezer storage bag.
The biscuits may be frozen for up to 6 months. Thaw at room temperature before eating.