Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed (plus extra for brushing)
  • 3/4 cup buttermilk (or milk + 1 tablespoon lemon juice or vinegar to sour it)

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk together until well blended.
  3. Add the cold, cubed butter into the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs (about pea-sized).
  4. Pour in the buttermilk gradually while gently stirring with a fork or spatula until just combined. Be careful not to overmix; you want to keep some lumps for fluffy biscuits.
  5. Turn out the dough onto a lightly floured surface and knead gently about five times until it comes together—do not overwork! Pat into a rectangle approximately three-quarters inch thick.
  6. Use round biscuit cutter (or an inverted glass) to cut out biscuits from dough; do not twist while cutting as this can seal edges and prevent rising. Place them on prepared baking sheet close together for soft edges or spaced apart for crispier sides.
  7. Melt additional butter and brush generously on top of each biscuit before placing them in oven.