Buttermilk Biscuits

These are the absolute perfect biscuit, IMHO.

2 c. all-purpose flour (do NOT use self-rising, please!)
1/4 tsp. (level) baking soda
1 Tbs. (level) baking powder
1 tsp. (level) kosher salt
6 tbl. unsalted butter, cold and cut into small chunks
3/4 c. buttermilk (approx.)

Mix the dry ingredients; cut in the butter until it resembles coarse meal - you can do this with your fingers, working in the butter quickly until you get the desired consistency. Add the buttermilk and mix just enough to combine (add a little more flour or buttermilk if needed). Knead gently on a floured board one or two turns, then pat out about 1/2 inch thich, cut, put on baking sheet with sides touching, and bake in a preheated oven at 450 degrees F. about 10 minutes. DON'T OVER BAKE. They should be golden brown, not brown.

These biscuits are especially good when you add about a handful of finely grated sharp cheddar cheese and a pinch of black pepper to the dry ingredients.

Notes: The secret to these biscuits is to handle the dough as if it were fine china. Mix gently, knead gently only once or twice just to pull the dough together, then cut the biscuits with a straight up and down motion, no twisting.