Buttermilk Biscuits

0 Shred [wprm-ingredient text="8 tablespoons unsalted butter" uid="5"], and transfer it to the freezer for 30-45 minutes before.
1 Preheat the oven to 425℉. Line a sheet pan with parchment paper. Set aside. The oven needs to be screaming hot.
2 Measure [wprm-ingredient text="1 cup all-purpose flour" uid="1"], [wprm-ingredient text="1 cup bread flour" uid="2"], [wprm-ingredient text="3 tablespoons baking powder" uid="3"] and [wprm-ingredient text="1 ½ teaspoons kosher salt" uid="4"] into a large mixing bowl. Whisk to combine.
3 Measure the frozen shredded butter into the bowl. Stir to combine, ensuring all pieces are coated in flour before proceeding. Make a well in the center for the buttermilk.
4 Pour the cold [wprm-ingredient text="¾ cup buttermilk" uid="6"] directly into the bowl. Stir until just combined, working quickly and efficiently. You don’t want the ingredients to get too warm or to overwork the flour because this leads to tougher biscuits. If it is too dry, add a tablespoon of buttermilk at a time until it just comes together.
5 Place a sheet of parchment paper onto a flat surface. Flour lightly.
6 Turn the biscuit mixture out on top of the parchment paper. Fold the paper gently on top of the biscuit mixture to press it into itself. Do this from side to side to form a square or rectangle. I like this action because it prevents you from getting your hands directly onto the mixture.
7 Use a pastry scraper to cut the dough in half, and stack it on top of itself. Fold the parchment over it and press it down again into a square or rectangle. Do this two more times, totaling three slice, stack and presses.
8 After the third time, use a biscuit cutter or the same pastry scraper to slice the biscuits. If using a cutter, do not twist as you cut into the batter or this will prevent some rising in the oven. Take any scraps and pat them into another rectangle and cut more biscuits accordingly.
9 Place on the prepared sheet pan, and transfer to the freezer for 10-15 minutes.
10 While the biscuits firm up in the freezer, melt a tablespoon of butter to brush on top of them.
11 After the freeze, brush with [wprm-ingredient text="1 tablespoon melted butter" uid="7"] and immediately transfer to the oven to bake.
12 Bake for 15-17 minutes, or until tall, golden brown and buttery.
13 Serve warm with your favorite toppings and enjoy!