For the dough

1. Mix all purpose flour, salt and baking powder well.
2. Add the very cold grated / chopped butter pieces into the flour.
3. Using a fork, incorporate the butter into the entire flour mixture.
4. Add the cold buttermilk and mix with a fork to form a dough.
5. Lay a plastic sheet on a work surface and dump the flour mixture in the center.
6. Using the sides of the sheet, try to form a dough. Don’t work it too much. Your aim should be to bring everything together into one piece.
7. Seal the dough well with the plastic and return it to the fridge for at least 30 minutes.

Working the dough

1. Take a good portion of the dough (about 1/4 th) and flatten a little. Place some flour to help you roll the dough easily.
2. Roll it into a thin rectangle. Sprinkle flour on the surface and on the dough to prevent it from sticking.
3. From the shorter side of the rectangle opposite to you, fold the dough in one-thirds. Then fold the shorter side closest to you over the already folded side. Seal well. This is ONE envelope. This helps in creating the flaky layers.
4. Sprinkle some more flour and roll out the envelope into a rectangle. Repeat the same process of folding the layers.
5. Repeat a total of three times. Then freeze it for 15 minutes at least.

Making the buttermilk biscuits

1. Preheat oven to 200 C / 410 F
2. Remove the folded envelope of the dough and roll it gently such that it is of a 1-2 inch thickness.
3. Use a cookie cutter or any biscuit cutter to cut out the biscuits.
4. Re-roll any excess dough and form more biscuits
5. Place each one at a distance of 1/2 an inch from the other on a baking sheet lined with parchment paper.
6. Brush each of the biscuits with melted butter or some buttermik
7. Bake at 200 C for 15-20 minutes or until the biscuits puff up, turn golden brown and are fully cooked through.
8. Let them cool for 5 minutes.
9. Slice and serve with jam, nutella, curry or whatever you like!

Notes

1. If it seems like the butter is starting to melt, keep the mixing bowl in the freezer for a few minutes. It is crucial to keep the butter and flour separated to maintain the flakiness.
2. While forming the dough, use as little of your hands as possible. Your hands have warmth. They tend to melt the butter and that defeats the purpose of the dough.
3. As much as possible, work really quickly while forming the dough or the biscuits. If you live in a humid environment, work closely to a refrigerator and an AC. It is very important to keep the butter and flour separated.
4. You can store the dough as is, or after rolling and folding. Either way wrap tightly with a plastic cover or sheet and place in the freezer. This dough freezes well for a month
5. You can use leftover dough to make anything you like – garlic rolls, veggie rolls, twisters, dough bites etc.