Preheat the Oven:
Preheat your oven to 450°F (230°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Dry Ingredients:
In a large mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and ¼ teaspoon of baking soda. Mix well.
Cut in the Butter:
Add 7 tablespoons of chilled, sliced unsalted butter to the dry ingredients.
Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. The butter pieces should be about the size of small peas.
Add the Buttermilk:
Pour ¾ cup of cold buttermilk into the bowl.
Stir gently with a wooden spoon or spatula until the dough begins to come together. Avoid overmixing.
Form the Dough:
Turn the dough out onto a lightly floured surface.
Knead the dough gently a few times until it comes together.
Pat the dough into a rectangle about 1 inch thick.
Cut the Biscuits:
Pat the dough out to about 1/2 inch thickness.
Using a floured biscuit cutter or a glass, cut out biscuits.
Place the biscuits on the prepared baking sheet.
Gather any scraps, re-pat the dough, and cut out more biscuits until all the dough is used.
Bake the Biscuits:
Brush the tops of the biscuits with 2 tablespoons of additional buttermilk.
Bake in the preheated oven for 12-15 minutes, or until golden brown and risen.
Serve:
Remove the biscuits from the oven and let them cool on the baking sheet for a few minutes.
Transfer the biscuits to a wire rack to cool completely.
Serve warm with butter, jam, or your favorite topping. Enjoy!
