Buttermilk Biscuits

2 1/2 to 3 cups all-purpose flour
8 tablespoons (1 stick) unsalted butter, chilled and cut into cubes
1 tablespoon baking powder
1/4 teapsoon baking soda
1 teaspoon kosher salt
1 teaspoon sugar
1 cup buttermilk
2 tablespoons heavy cream
4 tablespoons )1 1/2 stick) unsalted butter, softened

Preheat oven to 450 degrees. Grease a baking sheet.

In a large mixing bowl, combine 2 1/2 cups flour and the chilled butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, baking soda, salt, sugar, and sage. Make a well in the center and pour in the butter milk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)

Sprinkle a work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2-inch thick. Flour a 3-inch bisquick cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits unti there is no dough remaining.

Place the biscuits on the baking sheet and brush with cream. Bake for 10 to 12 minutes, until the tops are golden brown. While the biscuits are still hot, spread some softened butter on top of each one and let it melt.

20 to 22 biscuits
Prep time: 20 minutes
Cook time: 12 minutes