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1
Preheat the oven to 375F.
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2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
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3
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.
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4
Pour in the buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together.
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5
The dough will be slightly sticky; do not overmix.
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6
Turn out the dough onto a lightly floured work surface.
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7
With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits.
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8
Do not overwork the dough.
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9
Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible.
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10
(Use one cut edge as the edge for the next biscuit.)
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11
Place the biscuits about 1 1/2 inches apart on an unlined baking sheet.
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12
Generously brush the tops of the biscuits with buttermilk.
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13
Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes.
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14
Transfer the biscuits to a wire rack to cool.
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15
Follow instructions for Buttermilk Biscuits, adding 3 cups (9 ounces) grated sharp cheddar cheese to the flour mixture after the butter has been cut in.
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16
Proceed with the recipe.
