Flaky, Fluffy Southern Buttermilk Biscuits

• 6 Tablespoons Unsalted Butter, Frozen Or Refrigerated, Plus More For Greasing Baking Sheet
• 2 cups Unbleached All-purpose Flour
• 1 Tablespoon Baking Powder
• 1 teaspoon Salt
• 1/4 teaspoons Baking Soda
• 1 cup Cold Buttermilk

1. Heat oven to 450 F. Generously grease the bottom of a large baking sheet with butter.
2. Use a box grater to grate the cold butter into a small bowl. Or, cut butter with a knife into very small cubes. Place bowl in freezer.
3. In a large bowl, whisk flour, baking powder, salt and baking soda until well combined. Add grated butter and, using a pastry blender or 2 knives, cut in butter until it's the size of small peas. Pour in the cold buttermilk and stir mixture with a wooden spoon just until a dough forms (do not over-mix).
4. Transfer dough to a lightly floured surface; very gently pat into a rough ball. Use a sharp knife or bench scraper to cut dough in half. Place one half on top of the other half, and very gently press halves together, shaping into a rough ball again. Repeat this process 3 times.
5. Gently shape dough into a rough rectangle about 1-inch thick. Cut dough into 12 equal squares; transfer to prepared baking sheet, spacing biscuits at least 1 inch apart. Place baking sheet in freezer 10 minutes to re-chill dough.
6. Transfer baking sheet directly from freezer to oven and bake biscuits 10 to 12 minutes until golden and fluffy. Serve immediately.
7. Adapted from Food.com.

unsalted butter, flour, baking powder, salt, ubc, buttermilk

Taken from tastykitchen.com/recipes/breads/flaky-fluffy-southern-buttermilk-biscuits/ (may not work)