2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 cup cold buttermilk (place in refrigerator until needed)
4 tbsp. butter at room temperature.
1 tbsp. sugar

Preheat oven to 475°F.

Lightly grease a baking sheet.

Measure dry ingredients into a medium bowl (sifting is not necessary). Add butter and milk to the dry ingredients and stir until just combined (do not overwork the batter!)

Immediately drop by 1/4 cupfuls onto baking sheet about 2 inches apart. Bake for 10-15 minutes.

For larger biscuits, drop by half cupfuls onto baking sheet about 3 inches apart, and bake for 20-25 minutes.

Biscuits are done when golden brown on top and lightly browned on the bottom.