Instructions

• Preheat oven to 450°F and line a baking sheet with parchment paper.
• In a large bowl, sift together 3 cups all-purpose flour, 4 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, and 1 1/4 teaspoons salt.
• Add 4 ounces cold unsalted butter, cut into cubes. Using a pastry blender, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture looks like coarse peas.
• Pour in 1 cup cold buttermilk and stir gently with a spatula or wooden spoon until the dough just comes together. If the dough seems dry, add additional cold buttermilk a little at a time until it holds together.
• Turn the dough onto a lightly floured surface (use extra flour for dusting) and pat it into a rectangle about 1 inch thick. Handle the dough as little as possible.
• Dip a 2-inch round cutter into flour and cut straight down into the dough without twisting. Re-roll scraps as needed and repeat cutting.
• Place the biscuits on the prepared baking sheet. For soft sides, set them so they touch; for crusty sides, space them about 2 inches apart.
• Brush the tops of the biscuits with melted butter.
• Bake in the preheated oven until the biscuits are puffed and lightly golden, about 12–16 minutes.
• Remove the biscuits from the oven, brush with additional melted butter if desired, and serve warm.