Classic Buttermilk Biscuits - Instructions
Preheat the oven to 425 F. Lightly butter a baking sheet.
In a large bowl, sift together the flour, baking powder, baking soda and salt. With
your fingertips, rub the butter into the flour until the mixture resembles coarse
meal, handling it as little as possible. Stir in the milk and blend with a spoon just
until the liquid has been absorbed. Add more buttermilk if needed. With lightly
floured hands, work the dough briefly until it barely holds together in a flaky ball.
Place the dough on a lightly floured work surface. Roll or pat the dough out into a
round about 1/2-inch thick. With a 2-inch biscuit cutter, cut out as many rounds as
possible. Gather up the scraps, work into a cohesive ball, reroll and cut out more
rounds. Do not reroll the dough more than once or you will end up with tough biscuits.