I'm a self-taught baker, recipe developer, and food photographer who works as a digital strategist by day in the concrete jungle of New York City. Aside from a never ending supply of baked goods, my Brooklyn apartment also houses two cats and my personal taste-tester (boyfriend).
Preheat the oven to 425°. In a large mixing bowl, combine the baking powder, salt, sugar, baking soda, and flour. Stir to combine.
Cut in the chilled butter with your fingers until you have pieces the size of peas. Gradually pour the buttermilk over the mixture, tossing with a fork gently to combine.
Lightly knead the dough in the bowl until a shaggy dough forms and just holds together. It will look slightly crumbly, but don’t be wary of any dry crumbs. Turn out onto a flat surface and pat to form a 1-inch thick square.
Use a bench scraper or a sharp knife to cut the dough into four equal squares. Stack them on top of one another and press down. Lift up the dough and lightly flour your surface. Return the dough to your floured surface and roll out the dough to a 1 inch rectangle. If you prefer prettier biscuits, trim the rough edges of the perimeter to create clean edges.
Cut into about a dozen square biscuits and transfer to a parchment lined baking sheet. Chill in the fridge for at least 20 minutes.
Brush the biscuits with melted butter and place in the oven. Reduce the temperature to 400° and bake for 25 minutes, or until the biscuits develop a deep golden brown color on the bottom.