Buttermilk Biscuits

This recipe has been in my family for more than 200 years. Even before the advent of leavening agents, the buttermilk and even a bit of fermentation were successfully employed.
There are no tricks to making a biscuit, in fact you'll find you can substitute sour cream or sweet milk for the buttermilk. This recipe has a light crumb and a pleasing tanginess.
Consider using a fine wooden mixing spoon and a special bowl you reserve for you biscuit making, as there are few finer heirlooms to be passed down.
Old Southern Garden
Buttermilk Biscuits
2 cups flour
3 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1tsp salt
1 stick cold butter
1 cup buttermilk
Preheat oven to 450 degrees. In a large mixing bowl, sift flour, baking soda, sugar, and salt together. Quarter a stick of butter lengthwise, then cut each quarter into half-inch pieces. Add the butter pieces to the dry ingredients and rub each piece into the flour until you have a crumb texture. Add the buttermilk to the mix and briefly stir to incorporate the ingredients. Avoid over-stirring. Spoon mixture onto a dry cookie sheet. Bake for 10 minutes.