Got Buttermilk Biscuits?

So...I had a hankering for a good biscuit. This was a while back. I remember trying to look a recipe, but not one was inspiring.  Here's the thing, I have an really good recipe for scones. And silly me, I thought well, I should try to make some salty scones. I learned two things: 1. salty scones taste exactly like you could imagine a salty scone to taste like and 2. I needed to suck it up and try a biscuit recipe instead of floundering around in scone land.

I immediately broke my first rule of recipe finding. First, let me explain that there is an art to recipe finding. When I first start to bake, I would follow a recipe that had no reviews. I would follow it exactly, but of course, it would fail. As all terribly recipes should. I remember making a batch of about 60 blueberry scones, or should I say white rocks, with one of said horrendous online recipes. Miraculously, as I learned to look for better recipes, the things I made began to turn out better.
Back to me breaking the first rule of recipe finding...I went to Food.com. But as i am discovering, food.com can actually be useful when making simple classics that are quite standard.

Buttermilk Biscuits adapted from food.com

These biscuits are quite good made straight from the original recipe, but I added a step that I think makes any biscuit that much better: brushing the tops of the right-out-out-the-oven biscuits with melted butter.
You can make a variation of these biscuits by making them pull-apart. To achieve a slightly higher biscuit, arrange biscuits close together so they will bake and stick together. (that is a bad description, but baked this way, the biscuits are really quite delicious). If you like the normal way, that is, the way I've presented these biscuits to you in these pictures, bake rounds at least 1 1/2" apart from each other.

Ingredients
2 cups all purpose flour and some extra for flouring the board
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt or kosher salt
6 Tablespoons unsalted butter, cold and cut into small chunks and 3 Tablespoons for brushing
1 cup buttermilk (or make your own)

Preheat oven to 450 degrees

Whisk together dry ingredients in a large bowl. Cut butter into the dry ingredients until it resembles a coarse meal. Add the buttermilk and mix until just combined. The dough should be wet, and if it isn't, add a little more buttermilk. Turn out the dough onto the floured countertop.

Pat, (do not roll with a rolling pin), until the dough is 1/2" thick. Fold the dough five times onto itself. Do not worry, the dough will get very thick and tall. Gently pat down dough once again until it is 1" thick. Using a sharp cutter, cut the dough into rounds and bake on a sheet for 10-12 minutes until golden brown on top. Don't overtake them.

While the biscuits are baking, melt the 3 Tablespoons of butter in the microwave. As soon as the biscuits come out of the oven, brush melted butter on the top.

You can gently knead together scraps to make additional biscuits, but be warned, these aren't as good.
The biscuits are better the less they are handles.

Enjoy!