2 cups all-purpose flour
1 Tbsp baking powder
1/4 tsp baking soda
1 1/2 tsp sugar
1/2 tsp salt
6 Tbsp cold unsalted butter, cut into 12 pieces
3/4 cup cold buttermilk
1. Preheat the oven to 425ºF. Whisk the flour, baking powder, soda, sugar, and salt together in a bowl. Drop in the butter and, with your fingers or a pastry blender, rub it into the flour until you’ve got crumbs—some the size of flakes, some like baby peas. Add the buttermilk and stir; the mixture will be very sticky.
2. Reach into the bowl and knead the dough gently 3 or 4 times. Turn it onto a floured surface and roll or pat it into a circle about 1/2-inch thick. Use a 2-inch biscuit cutter to cut out as many biscuits as you can; gather the scraps, re-roll, and cut out more biscuits.
3. Transfer the biscuits to a foil-lined baking sheet and bake 15 to 18 minutes or until puffed and golden. Cool 5 minutes. Serve split.
Serves 16. Per serving: 100 calories, 13g carbs, 2g protein, 4.5g fat, 10mg cholesterol.
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