Micah's Biscuits

Preheat oven to 500°F with rack in top third position. Line 1 large (about 18- x 13-inch) rimmed heavy baking sheet with parchment paper; set aside.

Whisk together flour, cream of tartar, sea salt, and baking soda in a large bowl until combined, about 30 seconds.

Toss butter pieces in flour mixture to coat. Using hands, pull out each piece of butter with some flour, and press between fingertips to flatten, pressing flour into butter. Continue to break butter into smaller pieces, flattening with fingertips until pieces are thin and long, resembling flower petals. Stir buttermilk into flour-butter mixture with a large spoon until all liquid is absorbed. Mixture will be very wet.

Transfer dough to a generously floured work surface; press together into a mound. Sprinkle surface of dough with additional flour to prevent sticking, and press into a 2-inch-thick round. Lift 1 edge of round; fold it over opposite side, forming a semicircle. Gently press dough into a 2-inch-thick round, flouring as needed to prevent sticking. Repeat folding process 2 more times, gently pressing dough into a 1 1/2-inch-thick round after last fold. Using a lightly floured rolling pin, roll dough out to 3/4-inch thickness, moving from center of dough outward but not back and forth.

Flour a 2 1/2-inch round pastry cutter, and tap to knock off excess. Cut out biscuits by pressing down on edges of cutter (do not twist), flouring and tapping cutter between biscuits. Transfer to prepared baking sheet, placing 1 inch apart. Using a knife, cut remaining dough scraps into irregular shapes. Transfer as many as will fit onto prepared baking sheet, placing about 3/4 inch apart. Discard any remaining scraps.

Bake in preheated oven until lightly browned on top and smelling of toasted flour, 10 to 12 minutes. Cool slightly on baking sheet, about 5 minutes. Serve warm.