Preheat oven to 375° F.

In the bowl of your food processor, add flour, baking powder, baking soda, salt, and sugar. Pulse several times.

Add the butter chunks. 

Pulse a couple of times. Check the consistency every few pulses. Over pulsing is overworking the dough. Pulse just until the mixture resembles coarse crumbs with a few large clumps remaining.

Pour in all of the buttermilk minus two tablespoons; reserve for finish.

Pulse twice until the dough starts to come together. The dough will be slightly sticky; do not overmix.

Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in the loose bits.

Do not overwork the dough (Yes, I realize I have typed that about four thousand times and I sound a little lecture-y, but it’s really important. The dough shouldn’t be smooth or consistent. It should barely hold together).

Use a round biscuit cutter to cut out the biscuits.

Space the biscuits on a baking sheet.

Gather the scraps of the dough and rework back into a 1 inch thick mass. Stamp out the last biscuits. Repeat until all the dough is used, working as quickly and as little as possible. Generously brush the tops of biscuits with buttermilk.

Bake until the biscuits are golden and flecked with brown spots, 18 to 22 minutes. Transfer biscuits to a wire rack (or your toaster) to cool. Serve with homemade jam, Southern Suppers, or as breakfast sandwiches.