Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 6 tablespoons (85g) unsalted butter, very cold, cut into small cubes
  • 1 cup (240ml) buttermilk, very cold

Instructions:

  1. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Important: Don't overwork the butter; small pieces should remain.
  4. Add cold buttermilk to the flour mixture and gently stir until just combined. Do not overmix; the dough should be shaggy and slightly sticky.
  5. Drop rounded spoonfuls or scoops of dough onto the prepared baking sheet, leaving about 2 inches between each biscuit.
  6. Bake for 15-20 minutes, or until golden brown on top and cooked through. Check for doneness by inserting a toothpick into the center; it should come out clean.
  7. Let cool on the baking sheet for a few minutes before serving warm.