Preheat Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Cut in the Butter

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs, with pea-sized butter pieces visible.

Add Buttermilk

Pour in ¾ cup of cold buttermilk and gently stir until the dough starts to come together. If it’s too dry, add a bit more buttermilk, a tablespoon at a time, until the dough is shaggy but holds together.

Knead and Fold

Turn the dough onto a floured surface. Lightly knead 3-4 times, then pat it into a rectangle about ½ inch thick. Fold the dough in half, then pat it back down—repeat this folding process 3 times for flaky layers.

Cut the Biscuits

Use a biscuit cutter or glass to cut out rounds, pressing straight down without twisting to help the biscuits rise. Re-roll the scraps as needed to cut out additional biscuits.

Bake

Place the biscuits on the prepared baking sheet, close together for softer edges or spaced apart for crispier edges. Bake for 12-15 minutes, or until golden brown on top.

Serve Warm

Let the biscuits cool for a few minutes, then serve warm with butter, jam, or gravy.