Biscuts

3 cups all purpose flour i.e. White Lily Flour

5 tsp baking powder

1 1/2 tsp salt

1/2 tsp baking soda

1/2 cup cold unsalted butter or vegetable shortening or a 50/50 mix of both

1 – 1 1/4 cup cold buttermilk

melted butter or heavy cream to brush the tops

Preheat your oven to 450°F and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.

Cube the butter (or shortening) and cut it into the dry ingredients using a pastry blender — or pulse it in a food processor — until the mixture looks crumbly, like little peas.

Pour in 1 cup of cold buttermilk and stir just until the dough comes together. If it feels too dry, add up to ¼ cup more buttermilk. The dough should be slightly sticky, but not overly wet.

Roll or gently pat the dough out on a lightly floured surface to about ¾–1 inch thick.

Cut out biscuits using a 2-inch cookie cutter dipped in flour. (Tip: Don't twist the cutter — just press down and lift up for the best rise!) Gather the scraps, re-roll, and cut out a few more biscuits.

Place the biscuits about 2 inches apart on the baking sheet. Brush the tops with melted butter or a little heavy cream.

Bake at 450°F for 13–15 minutes, until the biscuits are puffed up and lightly golden. (You can broil them for a minute at the end if you want extra golden tops!)

Brush with more melted butter right after baking and serve them warm and fresh!