3 cups all-purpose flour
1/4 + 1/8 teaspoons baking soda
1 + 1/2 tablespoons baking powder
1 + 1/2 teaspoon kosher salt
9 tablespoons unsalted butter, COLD
1 + 1/2 cup buttermilk (approx.)

1. Preheat your oven to 450 degrees F
2. Combine the dry ingredients in bowl, or in the bowl of a food processor
3. Cut the butter into chunks and cut it into the flour so it resembles course sand. If using a food processor, just pulse a few times until the sand consistency is achieved.
4. Add the buttermilk and mix JUST until combined. Do not overmix!
5. If it appears on the dry side, add a bit more buttermilk. The dough should be wet.
6. Turn the dough out onto a floured board and spread flour over the top.
7. Gently PAT (do not use a rolling pin) the dough out until it is about 1/2″ thick. Fold the dough about five times, and gently pat the dough down to 1″ thick.
8. Use a 2″ round cutter to cut into rounds. Place the rounds in the cast iron pan, touching but do not crowd. Gather the scraps together for round two of biscuits but try not to knead the dough too much or at all as it disrupts the layers.
9. Brush the tops of the biscuits with melted butter and bake for 10-12 minutes until the tops of the biscuits are a light golden brown.