Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, baking powder, baking soda (if using), salt, and sugar (if using). Make sure the dry ingredients are well-mixed.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized chunks of butter remaining. The cold butter is key to achieving a flaky texture in the biscuits.
Make a well in the center of the dry mixture and pour in the buttermilk. Stir with a wooden spoon or spatula until the dough comes together. Don’t overmix, as this can make the biscuits dense. The dough should be slightly sticky.
Turn the dough out onto a floured surface. Gently knead it 4-5 times, just enough to bring the dough together. Be careful not to overwork it—this helps keep the biscuits light and fluffy.
Pat the dough into a rectangle about 1-inch thick. Use a biscuit cutter (or a glass) to cut out your biscuits, pressing straight down without twisting to ensure they rise properly. You should get about 8 biscuits, depending on the size of your cutter.
Place the biscuits on the prepared baking sheet, making sure they’re close together for soft sides. Bake for 12-15 minutes, or until the tops are golden brown and the biscuits have risen.
If you like, you can brush the warm biscuits with melted butter for extra richness and shine.
Allow the biscuits to cool for a couple of minutes before serving. Enjoy them warm with butter, jam, or as a side to your favorite dishes!
