Buttermilk Biscuits

Preheat oven to 400°. In a medium bowl, combine flour, baking powder, sugar, salt and baking soda. Add cubed butter. Using a pastry blender or your fingertips, cut or rub butter into flour mixture until mixture looks like bread crumbs, with a few remaining pieces of butter larger than pea-size. Drizzle in buttermilk, tossing with your hand or a fork to incorporate.

Turn dough out onto a floured surface. Gently knead a few times until dough holds together, drizzling a little additional buttermilk over dry, floury bits if needed. Pat out dough to a 1-inch thickness. Quarter dough, stack the pieces, then press to flatten. If needed, dust surface with additional flour, then roll or pat dough to a 5x8-inch rectangle, about 1-inch thick. Cut dough with a floured 2 1/2-inch round cutter or use a knife to cut into 8 squares. Dip cutter into flour between cuts and reroll scraps as needed.

Place biscuits 2 inches apart on a baking sheet lined with parchment paper. Chill 10 to 15 minutes. Brush tops of biscuits with cream. Bake until golden brown, 20 to 25 minutes. Serve immediately.