Flaky Dill and Feta Buttermilk Biscuits

Steps

1. Cube the butter and set aside 15 g of it for brushing; chill the remaining butter cubes in the freezer for 15 minutes.
2. In a large bowl, whisk the flour, baking powder, baking soda and salt.
3. Cut the chilled butter cubes into the flour mixture with a pastry cutter or your fingertips until most pieces are pea-sized, with some flat, larger flakes.
4. Toss in the feta, dill and lemon zest.
5. Set aside 15 g of the buttermilk for brushing. Pour the remaining buttermilk over the flour mixture and stir with a fork just until a shaggy dough forms.
6. Turn the dough onto a lightly floured counter and pat into a 1-inch-thick rectangle. Fold it in thirds like a letter, turn it a quarter turn, and pat out again; repeat the fold three more times for layers.
7. Pat the dough to about 1 inch thick, wrap and chill for 15 minutes. Meanwhile, preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
8. Cut the dough into 12 square biscuits with a sharp knife, pressing straight down without twisting. Set them close together on the baking sheet.
9. Brush the tops with the reserved buttermilk.
10. Bake for 16 to 18 minutes, until tall and the tops and edges are golden brown.
11. Melt the reserved butter and brush it over the hot biscuits. Cool on a rack for 5 minutes before serving.