Start by placing a rack in the center position in the oven and preheat the oven to 425 degrees. Line a sheet tray with parchment paper.

Whisk the flour, sugar, salt, pepper, baking soda and baking powder together in a large mixing bowl. Add the two sticks of cubed unsalted butter and toss to coat the butter cubes in flour. Then, with your hands, smoosh each butter cube between your pointer finger and your thumb to create flattened pieces of butter.

Use both hands so it goes faster and work your way through until you don’t feel anymore cubes of butter, only flat coin-like pieces of butter. Next, add the minced fresh herbs, the fennel seeds and the thinly sliced scallions. Gently toss to incorporate.

Loosely mix in the buttermilk with a fork until a shaggy dough forms.

Turn the shaggy dough out onto a lightly floured surface and knead the dough a few times to incorporate any loose bits and flour.

Now, shape this shaggy dough into a 10 x 8-inch rectangle, with the long side facing you. With a long knife, cut the rectangle in half, crosswise.

Take one half and stack it on top on the other half. Turn the stacked dough so the long side is facing you again.

Cut the stacked dough in half again. Then take one half and stack it on top of the other half, so you have four layers of dough stacked.

Now, press this stacked dough back out into a 10 x 8-inch rectangle.

Then, cut the rectangle into 12 equal pieces: a row of four across the long side and a row of three on the short side.

Arrange the biscuits evenly spaced on the parchment-lined sheet tray.

Place the biscuits in the freezer for 10 minutes.

When they come out of the freezer, brush a light layer of buttermilk on the biscuit tops.

Bake for 20 minutes, rotating the pan halfway through baking time.