Ingredients:

  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
  • 1 cup (240ml) cold buttermilk (shake well before measuring)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt until well combined.
  3. Add cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut butter into flour until mixture resembles coarse crumbs with pea-sized butter pieces visible.
  4. Pour in cold buttermilk all at once. Using a spoon or rubber spatula, stir gently just until dough comes together and is slightly sticky. Avoid overmixing.
  5. Using a spoon or small ice cream scoop, drop dollops of dough onto prepared baking sheet, spacing them about 2 inches apart.
  6. Bake in preheated oven for 12-15 minutes or until biscuits are puffed and golden brown on top.
  7. Transfer biscuits to a wire rack to cool for 5 minutes before serving warm.