Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons chilled butter
• 3/4 cups chilled buttermilk

Recipe

1. Preheat the oven to 450° F.  Line two baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
3. Cut the butter into the flour using a pastry blender, or your hands (preferred method), until butter is the size of small peas.
4. Make a well in the center, and add the milk. Mix with a wooden spoon until dry ingredients are moistened, but do not over-mix.
5. Turn the dough out onto a lightly floured surface, and form into a ball.  With a floured rolling pin, or your fingers, roll out or pat the dough until 1/2 inch thick.  Cut out 1 1/2 inch rounds using a biscuit cutter or a drinking glass dipped in flour and place biscuits on baking sheet, at least 1 inch apart. Re-roll the remaining dough and cut additional biscuits (these biscuits may be less tender due to the additional rolling, but they’ll still be delicious).  Alternatively, you can roll the dough out into a square (1/2 inch thick), and cut into 1 1/2 inch squares.
6. Brush the tops of biscuits with melted butter or milk, and bake for 10-12 minutes until golden brown. Biscuits are best served warm.

Variations: Try brushing the tops with melted butter and maple syrup, it will create a sweet, caramelized top.

Biscuits  are best served day of, but will keep for 2 days at room temperature, wrapped tightly in plastic wrap.