Fluffy Buttermilk Biscuits from Scratch

• 2 ¼ cups all-purpose flour (plus extra for dusting) 
• 2 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ½ cup (1 stick) unsalted butter, cold & cubed
• 1 cup cold buttermilk (plus 1–2 tbsp for brushing)
• Optional: melted butter for brushing after baking

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Pour in cold buttermilk and stir gently until just combined (do not overmix).
5. Turn dough onto a floured surface. Gently press into a rectangle and fold over itself 2–3 times.
6. Pat dough to 1-inch thickness, then cut biscuits using a round cutter.
7. Place biscuits on baking sheet, edges just touching for softer sides.
8. Brush tops with buttermilk and bake 12–15 minutes, until golden.
9. Optional: Brush hot biscuits with melted butter for extra flavor.