Buttermilk Biscuit Dough

Ingredients

• 2 cups unbleached all-purpose flour, plus more for dusting the board
• 1⁄4 teaspoon baking soda
• 1 tablespoon baking powder (use one without aluminum)
• 1 teaspoon kosher salt or 1 teaspoon salt
• 6 tablespoons unsalted butter, very cold
• 1 cup buttermilk (approx)
• 1⁄2 cup sugar (for topping)

Directions

1. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved.
2. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
3. Turn the dough out onto a floured board. Gently, gently pat (do not roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.