Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with butter to prevent sticking and ensure even browning.
Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined. This evenly distributes the leavening agents for a consistent rise.
Cut in the Butter:
Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. The key is to keep the butter cold so it creates steam and flakiness in the oven.
Add the Buttermilk:
Pour in the cold buttermilk and stir gently with a spatula or wooden spoon just until the dough starts to come together. Avoid overmixing to keep the biscuits tender.
Shape the Dough:
Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle using your hands. Fold the dough over itself 2–3 times to create flaky layers. Pat it back out to 1-inch thickness.
Cut the Biscuits:
Use a biscuit cutter or a sharp knife to cut the dough into rounds or squares. Avoid twisting the cutter as it can seal the edges and inhibit rising.
Prepare for Baking:
Place the cut biscuits on the prepared baking sheet, spacing them slightly apart for crisper edges or touching for soft sides. Brush the tops with a bit of extra buttermilk to promote a golden, glossy finish.
Bake:
Bake in the preheated oven for 12–15 minutes or until the tops are golden brown and the centers are cooked through. The biscuits should puff up and show distinct layers.
