A classic biscuit, made moist and fluffy with buttermilk. The perfect pairing for any meal, or deliciously enjoyed with fresh butter and sweet jam.
Preheat oven to 425°F.
Line two baking sheets with parchment paper. In a large bowl, sift together flour, baking powder, baking soda, and salt.
Using a pastry cutter, two knives or your fingertips, blend in 10 tablespoons chilled butter pieces until the mixture resembles coarse meal. Stir in buttermilk, and mix until dough holds together.
Turn dough out onto a lightly floured surface, and knead briefly until smooth.
Roll out the dough to a 1/2-inch thickness, and cut into rounds using a 2-inch biscuit cutter.
Place biscuits on prepared baking sheet. Prick the tops with a fork, and brush with melted butter.
Bake until just lightly golden, 12 to 15 minutes.
Transfer biscuits to a wire rack to cool.
3 cups unbleached all-purpose flour, plus more for dusting,
4 teaspoons baking powder,
1/2 teaspoon baking soda,
1 teaspoon salt,
10 tablespoons unsalted butter, chilled and cut into pieces, plus 8 tablespoons (1 stick), melted, for brushing tops,
1 cup plus 2 tablespoons Lehigh Valley Dairy Farms Buttermilk