Instructions

1. Preheat the oven to 425°F. Set out an un-greased baking sheet. Lining with parchment paper is optional.
2. In a large bowl whisk together the flour, baking powder, baking soda, sugar, and salt.
3. Cut in the COLD butter using a pastry cutter OR a fork OR your hands. Method used is your preference! You’ll know it’s good when coarse crumbs have formed and if you grab up a fistful it sticks together pretty well.
4. Gently fold in the buttermilk with a rubber spatula or wooden spoon.
5. Generously flour a clean work surface and keep your flour nearby to dust your hands and the dough regularly.
6. Knead the dough a bit in the bowl — it will be VERY wet and sticky!! Just do your best and make sure to incorporate any dry bits from the bottom of the bowl.
7. Turn the dough out onto your prepared surface, flour your hands, and knead it a few times. It will get easier to work with.
8. Pat it out into an oblong oval shape that’s about an inch thick. Fold the short sides toward the middle. This is what gives your finished biscuits their “layered” texture. Smack the folded dough down and press it back out into the oval shape. Repeat this process a total of 7 times, but on the 7th time, skip the folding and get ready to cut out your biscuits.
9. Cut your biscuits out into 2 - 2.5" circles. If your size varies the bake time may change.
10. Space the biscuits an inch or two apart on your prepared baking sheet.
11. Bake for 20 minutes.
12. Optional: brush the tops with melted butter as soon as the biscuits come out of the oven.