Super buttery biscuits with a crunchy bottom and a soft and fluffy middle. These Tupelo Honey Ginormous Biscuits are great on their own or drizzled with honey. And they'd definitely make perfect strawberry shortcakes.
In a large bowl combine flour, baking powder, baking soda, sour cream, and salt.
Use the large holes on a cheese grater to grate the frozen butter. Place it back in the freezer for a few minutes if it is getting warm by the time you finish grating it.
Add grated butter to flour mixture and quickly stir and cut it into the flour with a fork.
Add 2/3 cup of buttermilk and stir until combined. If mixture is too dry, add additional buttermilk a little at a time.
Transfer dough to a floured surface and roll out to 1-inch thickness. Use a 3-inch biscuit cutter to cut 6 biscuits and place on a baking sheet.
Place on top rack in preheated oven and bake 12 minutes. Brush tops with butter and bake another 1 to 2 minutes or until golden brown.
Notes
Be sure to measure the flour correctly. Fluff it up some in the bag and then scoop it with a spoon into a measuring cup. Use the back of a knife to level it off.