Sweeten these classic biscuits with the jam of your choice (and butter, of course).
all-purpose flour, spooned and leveled, more for working
cold unsalted butter, cut up
- Preheat oven to 450°F. Whisk together flour, baking powder, salt, and baking soda in a bowl. Cut butter into flour with a pastry blender or two forks until mixture resembles small peas. Stir in buttermilk with a fork until dough begins to form a ball. Turn dough out onto a lightly floured work surface; knead 2 or 3 times, gradually adding additional flour as needed to prevent sticking.
- With floured hands, pat dough into a 1-inch-thick circle. Cut dough into fourths and stack one on top of another. Roll stacked dough into a 1-inch-thick circle. Repeat procedure 3 more times. Use a 2 1/2-inch round cutter to cut biscuits, pressing scraps together once. Place biscuits, slightly touching, on a baking sheet. Chill 15 minutes.
- Bake until golden brown, 18 to 20 minutes.