2 cups all-purpose flour

   1 tablespoon baking powder

   1/2 teaspoon baking soda

   1 teaspoon salt

   1/2 cup unsalted butter, cold and cut into cubes

   3/4 cup buttermilk, cold

Instructions:

   Preheat oven to 425°F (220°C). Cover a cookie sheet with parchment paper or grease it lightly.

   In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk until well mixed.

   Add the butter cubes that are cold to the flour mixture. With your fingers or a pastry cutter, work in the butter until pea-sized pieces of butter remain and the mixture resembles coarse crumbs.

Make a well in the middle of the flour mixture and pour in the cold buttermilk. Stir with a wooden spoon or spatula until dough just forms. Be cautious not to overmix.

Turn it out onto the floured surface. Knead gently about five times until it holds together in a ball, then pat into 1/2-to-3/4-inch-thick rectangle.

Cut rounds or squares from dough with floured biscuit cutter or sharp knife; place biscuits on prepared baking sheet with room between them for spreading.

Gather any scraps of dough; pat gently to combine, then cut out more biscuits until all dough is used.

Bake in preheated oven for 12 to 15 minutes, until golden brown on top and cooked through. Biscuits will be light and tender.

Remove from oven; let cool slightly on baking sheet before serving. Best served warm with butter, jam, honey or favorite topping.

This recipe makes 8 – 10 biscuits, depending on size of cutter used. If making smaller or larger biscuits, adjust baking time accordingly.