Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
Cut in the butter using a pastry cutter, two forks, or your fingers, until the mixture resembles coarse crumbs.
Gradually add cold buttermilk, stirring gently until just combined. The dough should be slightly sticky but not wet.
Turn the dough onto a lightly floured surface and pat or roll to about 1-inch thickness.
Cut biscuits with a round cutter (or a glass) without twisting — twisting seals the edges and can make them dense.
Place biscuits on the prepared baking sheet close together for soft sides or spaced apart for crispier edges.
Bake 12–15 minutes, until golden brown on top.
Serve warm with butter, honey, or jam.
💡 Tips
Keep ingredients cold — especially butter — for flakier biscuits.
Don’t overwork the dough; gentle folding keeps them light and airy.
For extra buttery tops, brush melted butter over the biscuits as soon as they come out of the oven.
If you want, I can also give you a 5-minute drop-biscuit version — no rolling or cutting, just spoon onto a pan for a super quick, fluffy biscuit fix. Would you like me to share that version too?
