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1. Preheat oven to 425 degrees F (220 degrees
C).
2. Line a baking sheet with a silicone baking
mat or parchment paper.
3. Whisk flour, baking powder, salt, and baking
soda together in a large bowl.
4. Cut butter into flour mixture with a pastry
blender until the mixture resembles coarse
crumbs, about 5 minutes.
5. Make a well in the center of butter and
flour mixture. Pour in 3/4 cup buttermilk; stir
until just combined.
6. Turn dough onto a floured work surface, pat
together into a rectangle.
7. Fold the rectangle in thirds. Turn dough a
half turn, gather any crumbs, and flatten back
into a rectangle. Repeat twice more, folding
and pressing dough a total of three times.
8. Roll dough on a floured surface to about 1/2
inch thick.
9. Cut out 12 biscuits using a 2 1/2-inch round
biscuit cutter.
10. Transfer biscuits to the prepared baking
sheet. Press an indent into the top of each
biscuit with your thumb.
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