Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons unsalted butter, cold and cut into small pieces
• 3/4 cup buttermilk, cold

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in Butter:
   • Add the cold butter pieces to the flour mixture. Use a pastry cutter or your fingers to quickly cut the butter into the flour until it resembles coarse crumbs. You can also pulse briefly in a food processor.
4. Add Buttermilk:
   • Make a well in the center of the flour mixture and pour in the cold buttermilk. Use a fork or spatula to gently stir and fold the mixture until the dough starts to come together. Be careful not to overmix.
5. Form the Dough:
   • Turn the dough out onto a lightly floured surface. Gently knead the dough a few times, just until it holds together. Pat the dough into a rectangle about 1/2 to 3/4 inch thick.
6. Cut Biscuits:
   • Using a floured biscuit cutter (about 2 to 3 inches in diameter), cut out rounds from the dough. Press straight down without twisting the cutter to ensure the biscuits rise evenly.
7. Bake:
   • Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Gather any dough scraps, gently pat together, and cut out more biscuits.
   • Bake for 10-12 minutes, or until the biscuits are golden brown on top and cooked through.
8. Serve:
   • Remove from the oven and let cool slightly on a wire rack. Serve warm with butter, jam, or as desired.

These buttermilk biscuits should be tender, flaky, and perfect for any meal from breakfast to dinner. Enjoy!