Buttermilk Biscuits - all-purpose flour

Method

• Preheat the oven to 375F.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
• Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.
• 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.
• The dough will be slightly sticky; do not overmix.
• Turn out the dough onto a lightly floured work surface.
• With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits.
• Do not overwork the dough.
• Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible.
• (Use one cut edge as the edge for the next biscuit.)
• Place the biscuits about 1 1/2 inches apart on an unlined baking sheet.
• Generously brush the tops of the biscuits with buttermilk.
• Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes.
• Transfer the biscuits to a wire rack to cool.
• 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.
• Proceed with the recipe.