vegetarianHeat oven
Heat the oven to 450° F. If you're using the finishing butter, melt the Butter in a small bowl or saucepan and set it aside. Set out an ungreased baking sheet.
Mix dry ingredients
In a large bowl, whisk together the All-purpose Flour, Baking Powder, Baking Soda, and Kosher Salt until the mixture is evenly combined.
Cut in butter
Cut the cold Unsalted Butter into small cubes, then add them to the flour mixture and work them in with your fingertips or a pastry cutter until the pieces are pea-size and the bowl looks like coarse crumbs with a few larger bits. Keep the butter cold and stop before it disappears completely.
Add buttermilk
Pour in the cold Buttermilk and stir with a fork just until a shaggy dough forms and no dry flour remains. The dough should look rough and a little sticky, not smooth.
Shape biscuits
Turn the dough onto a lightly floured surface, pat it together gently, and press it into a round about 1-inch thick. Cut straight down with a floured cutter or the rim of a glass, then gather the scraps once and press them together again for a few more biscuits.
Bake biscuits
Arrange the biscuits on the baking sheet so their sides are just touching for a taller rise, then bake for 12 minutes until the tops are golden brown and the centers feel set. If they need more color, keep baking a few minutes longer.
Brush and serve
Brush the hot biscuits with the melted butter you set aside, if you made it, then serve them warm.
