Oh. My. Goodness. This is it. This is the recipe I have been looking for all these years. These are even better than the biscuits I couldn’t get von dem Obersten. The original recipe is linked above; my version (chiefly metric conversions) is below. I particularly liked the hint about not twisting the cutter when you cut them out to keep the texture optimum.
2 1/2 cup (375 g) unbleached all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 (150 g) stick very cold butter, plus 1 tablespoon
1 cup very cold buttermilk
1. Preheat the oven to 450°F (220°C).
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt till combined. Cut the butter into 1/2 inch (1.5 cm) cubes and drop into the flour mixture. Take the butter pieces between your fingers and press them until they are as thin as a nickel (1€).
3. Place the butter and flour mixture in the freezer for 15 minutes (that’s actually just a quarter of an hour).
4. Melt 1 tablespoon of butter in a small bowl and set aside for brushing the biscuits later.
5. Lightly flour your work surface.
6. Take the chilled flour and butter mixture out of the freezer. Slowly incorporate the buttermilk into the flour mixture. Gently fold the dough together with a spatula. The dough should not have any dry flour pockets and should not be overly sticky.
7. Transfer the dough to your work surface and pat it into a rough square. The original recipe instructs you to roll the dough into a rectangle about 1 inch thick, but that seemed too thick to me. I am sure I my average thickness was only about 2 cm and I didn’t roll out the dough at all — I just kind of flattened it with my hands. Using a 3 inch (7 cm) round cutter dusted with flour, cut out as many biscuits as you can. Do not twist the cutter; press the cutter straight down as you cut. Dip the cutter in flour between each cut. Gather the scraps and re-roll the dough until it’s the same thickness as before and cut out as many biscuits as possible. You should end up with about 9 biscuits according to the original, but we only got 8.
8. Brush the tops of the biscuits with the melted butter. Bake until biscuits look golden brown, about 17 to 20 minutes. Cool before serving—if you can wait that long. Actually, hold off if you can — seriously, they were even better at room temperature.