Heat the oven to 425°F. Cover a large baking sheet with parchment or silicone.
Step 1
Combined flour, baking powder, sugar, salt, and baking soda in a large bowl. Flour and butter baste.
Step 2
Bakery cutter butter into peas. Incorporate ¾ cup buttermilk and mix until shaggy dough forms.
Step 3
Gently pat the dough into a 10-x-8-inch, ¼-inch thick rectangle on a floured board, with the long edge facing you.
Step 4
Fold dough into thirds like a letter (left over center, right over left), patting crumbs on dough.
Step 5
Rotate the dough 90 degrees and roll it into a ¼-inch thick 10-x-8-inch rectangle. Twice rotate, fold, roll.
Step 6
To finish, roll the dough into a 10x5-inch rectangle with a thickness of ½ to ¾ inch.
Step 7
For 8 biscuits, use a floured 2½-inch round cutter and reroll scraps for 2 more. Put biscuits on baking sheet, touching sides. Put the remaining 2 teaspoons buttermilk on top.
Step 8
Brown in 12–15 minutes bake. Service after 5 minutes of baking pan cooling.