2 cups unbleached all-purpose flour , plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
You can of course use self rising flour, but I use all purpose
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon salt
6 tablespoons unsalted butter , very cold
1 cup buttermilk (approx)
Preheat your oven to 450°F.
Combine the dry ingredients in a bowl
Cut the butter into chunks and cut into the flour until it resembles
course meal with forks or a pastry cutter
If using a food processor, just pulse a few times until this consistency is achieved.
Add the buttermilk and mix until just combined.
If it appears on the dry side, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured board.
Gently pat the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. If
you want fluffy biscuits don’t 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- these will not rise as high as the biscuits put close
Bake 10 to 12 minutes or till golden brown