- 2 cups all-purpose flour
- 1 Tbsp baking powder
- ¼ tsp baking soda
- 1½ tsp sugar
- ½ tsp salt
- 6 Tbsp cold unsalted butter, cut into 12 pieces
- ¾ cup cold buttermilk
1. Preheat oven to 425ºF. Whisk flour, baking powder, soda, sugar, and salt together in a bowl. Drop in butter and, with your fingers or a pastry blender, rub it into flour until you’ve got crumbs—some the size of flakes, some like baby peas. Add buttermilk and stir; mixture will be very sticky.
2. Reach into bowl and knead dough gently 3 or 4 times. Turn it onto a floured surface and roll or pat it into a circle about ½-inch thick. Use a 2-inch biscuit cutter to cut out as many biscuits as you can; gather the scraps, re-roll, and cut out more biscuits.
3. Transfer biscuits to a foil-lined baking sheet and bake 15–18 minutes or until puffed and golden. Cool 5 minutes. Serve split.