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2 cups all purpose flour

4 teaspoons baking powder

¼ teaspoon baking soda

2 teaspoons granulated sugar

½ teaspoon salt

⅓ cup cold butter (sliced - frozen just before starting)

1 cup buttermilk (1 cup milk and 1 tablespoon vinegar)

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1. Preheat the oven to 450°F.

2. In a large bowl, combine flour, baking powder, baking soda, sugar, & salt.

3. Add the cold butter to the bowl and use two forks or a pastry cutter to cut the butter into the flour until the butter resembles large crumbs the size of a pea.

4. Gradually add the buttermilk and stir with a spoon just until moistened. (You may need about 2 tablespoons more or less of buttermilk).

5. Turn the dough onto a lightly floured work surface and gently knead a few times until the dough holds together.

6. Pat the dough into a square and fold it over on itself 5-6 times (this creates the layers in the biscuits).

7. Pat the dough to 1-inch thick and cut using a sharp biscuit cutter, reshaping the scraps as needed. (*To make buttermilk biscuits ahead of time, prepare the dough as directed, cut out biscuits, and freeze on a tray. Once frozen, store in a freezer bag.)

8. Place the biscuits on an ungreased baking sheet and bake 10 to 12 minutes or until golden.

*To bake from frozen, preheat the oven to 425° and bake the biscuits for 20 minutes or until golden brown.

Any leftover biscuits can be stored in an airtight container on the counter for 1-2 days. They will keep it in an air-tight container in the freezer for 1 week. Reheat in the oven.