Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons unsalted butter, cold
• 1 cup buttermilk

Directions

• Preheat oven to 450 degrees.
• Combine the dry ingredients in a bowl, or in the bowl of a food processor.
• Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved.
• Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be wet and slightly sticky.
• Turn the dough out onto a floured surface.
• Kneed the dough about 5 times with floured hands, then gently press the dough down to a 1 inch thickness. (Do not use a rolling pin)
• Use a round cutter to cut into rounds.
• You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
• Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
• If you like "crusty" sides, put them about 1 inch apart. They will not rise as high as the biscuits put close together.
• Bake for about 10-12 minutes- the biscuits will be light golden brown on top and bottom.
• Do not over bake.

Notes