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1
Preheat the oven to 450F (230C) or 425F (220C) with convection.
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2
In a medium bowl, whisk together the flour, salt, sugar, baking powder, and baking soda until well blended.
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3
Drop the butter into the flour and quickly rub it in with your fingertips until the mixture looks like coarse crumbs.
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4
Alternatively, you can freeze the butter in a chunk and grate it into the dry ingredients, stirring lightly so the butter is coated by the flour.
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5
Pour in the buttermilk and stir with a wooden spoon or spatula until the mixture just comes together into a sticky dough.
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6
Turn it out of the bowl onto a floured work surface.
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7
Dust the top of the dough with flour and fold and turn it a few times to form a cohesive mass.
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8
Pat it out to a thickness of about an inch (2.5 centimeters) and use a sharp, floured cutter to punch out 2-inch (5-centimeter) rounds.
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9
The scraps can be re-formed and cut out one time.
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10
Line a baking sheet with parchment or a silicone mat.
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11
Place the biscuits 2 inches (5 centimeters) apart on the baking sheet.
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12
Bake until golden brown and firm to the touch, 15 to 20 minutes.
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13
Let rest for 5 minutes before eating.
