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1
Line a baking sheet with parchment paper; lightly dust with flour.
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2
Set aside.
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3
Put 1/3 cup sugar and the zest in the bowl of an electric mixer fitted with the paddle attachment.
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4
Mix, scraping down the sides of the bowl as needed, until combined, about 3 minutes.
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5
Set aside.
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6
Whisk together the flour, baking powder, salt, baking soda, and remaining tablespoon sugar in a medium bowl.
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7
Using a pastry blender or 2 knives, blend in the butter until the mixture resembles coarse meal.
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8
Add the buttermilk; stir with a wooden spoon just until a sticky dough forms.
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9
Turn out the dough onto a lightly floured work surface.
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10
Pat the dough together, and press into an 8 x 11 x 1-inch rectangle.
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11
Sprinkle 2 tablespoons sugar mixture on top.
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12
Using a bench scraper or spatula to lift the dough, fold the rectangle into thirds (as you would a letter).
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13
Give the dough a quarter-turn.
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14
Roll out into an 8 x 11 x 1-inch rectangle.
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15
Sprinkle 2 tablespoons sugar mixture evenly on top.
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16
Fold into thirds.
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17
Transfer the dough to prepared baking sheet.
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18
Tightly cover with plastic wrap.
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19
Refrigerate 30 minutes.
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20
Return the dough to the floured work surface.
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21
Roll out again into an 8 x 11 x 1-inch rectangle.
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22
Sprinkle 2 tablespoons sugar mixture on top.
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23
Fold into thirds.
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24
Sprinkle the remaining sugar mixture evenly on top.
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25
Preheat the oven to 400F.
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26
Using a 2 1/2-inch biscuit or cookie cutter, cut rounds from the dough (still folded); transfer to a baking sheet.
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27
Tightly cover with plastic wrap.
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28
Refrigerate 30 minutes.
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29
Bake until the biscuits are just browned, 20 to 25 minutes.
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30
Transfer biscuits to a wire rack.
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31
Serve warm.
