4 cups all-purpose flour (spooned and leveled) plus more for rolling and cutting
2 tablespoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
2 teaspoons salt
1 cup (2 sticks) unsalted butter cold, cut into bits, plus 4 tablespoons melted
1-1/2 cups low-fat buttermilk
1 cup (2 sticks) unsalted butter room temperature
1/4 cup confectioners' sugar
1/4 teaspoon salt
1/2 cup hulled and coarsely chopped fresh strawberries
Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). Roll with a floured rolling pin (or pat with hands) to a 1/4-inch thickness. Cut out rounds with a floured 21/2-inch round biscuit cutter.
Transfer to a baking sheet, 1-1/2 inches apart. (Re-roll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden, 12 to 15 minutes. Serve warm or at room temperature.
Strawberry Butter: Using an electric mixer beat butter, sugar, and salt until light about 1 minute. Add strawberries and beat until combined, but not totally uniform.
Transfer to ramekins or small serving dishes. Chill until ready to serve. Or, transfer to 2 sheets of plastic wrap, roll each into log and freeze up to 2 months. Thaw before using. Serve at room temperature.