6 Tbsp butter
2 cups all-purpose flour
1 Tbsp sugar
1/4 tsp baking soda
1 Tbsp baking powder
1 tsp salt
1 cup buttermilk
Preheat oven to 450 degrees.
Cut butter into small cubes. Place the butter on a plate and place in the freezer while you mix the dry ingredients. The butter should be very cold.
In a large bowl, sift together flour, sugar, baking soda, baking powder and salt.
With a fork or a pastry cutter, cut the butter into the flour mixture, until it looks like coarse crumbs.
Make a well in the middle and add the cold buttermilk. Stir until dough is mixed and combined, it will be slightly sticky/tacky. If it’s still really sticky, add a bit more flour!
Turn out the dough onto a floured surface and pat into a rectangle.
Fold the dough over and onto itself six times, so you end up with a tall square, then pat down to about 1 inch thick.
With a 2.5 inch round biscuit cutter, push down to cut the dough and pull up (remember not to twist!). Leftover scraps can be combined and cut again – but no more than 1 or 2 more times.
Place the biscuits on a lightly greased baking sheet and bake at 450 degrees for 12-15 minutes until browned.
After the biscuits are baked, brush tops with melted butter.