1
Pre-heat the oven to convection bake at 450°F.
2
-
4½
cups
flour, all-purpose
-
2
tsp
cream of tartar
-
2
tsp
baking soda
-
1½
tsp
salt
Combine the flour, cream of tartar, baking soda, and salt in a large mixing bowl.
3
-
½
cup
butter (frozen, diced)
Cut the cold butter in the dry ingredients with a pastry blender until the mixture resembles pea-sized crumbs. Refrigerate for 20 min if the butter gets soft during this process.
4
-
9
tbsp
butter (softened)
-
3
tbsp
butter (melted)
-
2
cups
buttermilk
Cut the cold butter in the dry ingredients with a pastry blender until the mixture resembles pea-sized crumbs. Refrigerate for 20 min if the butter gets soft during this process.
5
Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed).
6
-
9
tbsp
butter (softened)
-
3
tbsp
butter (melted)
Being careful not to overwork the dough, kneed the dough 10 times on a lightly floured surface or until the dough just holds together. Roll or pat out into a 14×10" rectangle. With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface farthest from you. Fold the dough in thirds (like a letter) by pulling the bottom over the center and then the top third over that. Expect the dough to crack during this process. Pat back into a 9×12" rectangle and repeat the same process twice more with another 3 tbsp of the softened butter each time. Finally, pat the dough out into a 1" thick rectangle. Cut the dough into 2-3" squares using a scraper and place on a lightly oiled cooking sheet about 1" apart. Brush the tops with the melted butter.
7
Place in the oven and bake until the tops are golden brown and firm (about 8–12 minutes).