Fluffy Buttermilk Biscuits Delight

Preheat your oven to 425°F and line a baking sheet with a silicone mat or parchment paper.

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

Cut the frozen butter into the flour mixture using a pastry blender or fork until it resembles coarse crumbs.

Create a well in the center of the mixture and pour in 1½ cups of cold buttermilk.

Stir until just combined.

Turn the dough out onto a floured surface and gently pat it into a rectangle.

Fold it in thirds and then rotate it 90 degrees.

Repeat this process twice.

Roll the dough to a thickness of ¾ inch and cut out biscuits using a 3-inch biscuit cutter or glass.

Press the cutter straight down, and press any scraps of dough together once, patting them to a thickness of ¾ inch.

Transfer the biscuits to the prepared baking sheet and press an indentation into the top of each biscuit with your thumb to help them rise evenly.

Brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk.

Bake the biscuits until they are browned, which typically takes 15 to 20 minutes.

The biscuits can be stored, cooled and stored in an airtight container, for up to 1 day at room temperature or frozen for up to 3 months.

Enjoy your homemade buttermilk biscuits!