Buttermilk Buiscuits

1. Scale the ingredients precisely.
2. Gather the necessary tools.
3. Preheat the oven to 375°F (190°C).
4. Sift the flour and baking powder. Add the salt and sugar. Mix to combine on low speed for about 2 minutes using the paddle attachment.
5. Add the cold butter. Mix until the butter becomes pea-size.
6. Combine the cold eggs and buttermilk. Add the liquid mixture to the dry ingredients and mix to incorporate. Do not overmix; you should still see small pieces of butter.
7. Roll the dough to ¾ in (2 cm) thick – dusting as needed.
8. Dip the cutter into flour to prevent it from sticking to the biscuit dough. Then cut the dough and place it on the baking tray.
9. Combine the scraps. Roll them out and cut more biscuits.
10. Lightly glaze the biscuits with buttermilk.
11. Bake for about 10 to 15 minutes.
12. Place on a wire rack. Immediately glaze with hot melted butter.

Notes: Biscuits are best fresh and they have a shelf life of 1 to 2 days at room temperature. Freeze baked biscuits tightly wrapped in plastic or an airtight container for up to 1 month. To defrost, place them wrapped in the refrigerator overnight. Then unwrap and stagger them on a baking tray. Flash bake in a preheated 400°F (200°C) oven for about 2 minutes.