line & lee mini biscuits

adapted from: bon appetit
makes 60-70 biscuits
recipe note: easy

2½ tsp baking powder
2 tsp kosher salt
2 tsp sugar
¼ tsp baking soda
3½ cups flour, plus more for rolling the dough
1 cup (2 sticks) chilled butter, cut into ½-inch pieces, plus more, melted, for brushing
1 cup chilled buttermilk

Preheat oven to 425 F. In a large bowl combine the baking powder, salt, sugar, baking soda, and flour. mix until combined. then add the butter and mix with hands, using your pointer finger and thumb to gently squeeze the butter into the flour until it is incorporated into the dough (the butter should be the size of peas when done). then add the buttermilk and mix until a dough ball forms and make sure to get all of the flour. roll out half of the dough onto a floured surface and create a 1/2 inch to 3/4 inch thick rectangle. using a mini circle cookie cutter (we use a 1 3/4 inch) or small glass, cut the biscuits. place on a cookie sheet. repeat with the scrap dough by adding the new dough, until all of the biscuits are made. 

place in freezer for 5 minutes. lower oven temp to 400 f. brush biscuits with melted butter and cook for ~15 minutes (up to 20 mins), until golden and flaky. serve with honey and jam. 

to make ahead, freeze all the way and transfer to a ziplock bag once frozen. baking will take closer to 20 minutes for fully frozen biscuits.