buttery giant biscuits

This dough is very moist and the reason these biscuits are so tender and light. Use a large spoon to drop the dough onto the baking sheet creating free-form biscuits.

2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup unsalted butter, chilled, cut-up
1¼ cups buttermilk

Heat the oven to 425°F. Whisk together flour, baking powder, baking soda and salt in a medium bowl. Cut in butter with pastry blender or fingertips until butter is the size of small peas. Stir in buttermilk with fork until flour mixture is moistened. Drop the biscuit dough into 6 mounds on a parchment paper-lined baking sheet.

Bake 15 to 20 minutes or until golden brown on top and toothpick inserted in center comes out clean. Serve warm with plenty of butter.

Makes 6 biscuits