Buttermilk Biscuits

Mix flour, baking powder, baking soda, sugar and salt. With a pastry blender, cut butter into biscuit mix until mixture is the consistency of fine crumbs.
Pour in buttermilk and stir to mix. As soon as mixture holds together, turn out onto a floured work surface and knead lightly.
Roll or pat dough to a thickness of 1/2 to 3/4 inch; cut into 2 1/2-inch rounds with a floured cutter. An easier way is to cut dough into squares with a sharp knife. This eliminates re rolling and any wasted dough.

For crustier biscuits, place rounds about 1 inch apart on prepared baking sheet. For softer sides set touching or 1/4 inch apart. Brush lightly with flour or buttermilk and bake until golden brown.