Fluffy Buttermilk Biscuits

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

In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt.

Add 1/2 cup cold unsalted butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Pour in 3/4 cup cold buttermilk. Stir with a fork until just combined and a shaggy dough forms. Do not overmix.

Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness. Fold the dough in half, then pat it out again. Repeat this folding and patting process 2-3 times to create layers.

Using a 2-inch round biscuit cutter, cut out biscuits. Press straight down without twisting to ensure a good rise. Gather scraps, gently re-pat, and cut remaining biscuits.

Place biscuits on the prepared baking sheet, about 1 inch apart.

Bake for 12-15 minutes, or until golden brown on top and bottom. Serve warm.