1/2cup+ 2 tablespoons very cold butter*(131 grams)
*Place the butter in the freezer for at least 15-20 minutes.
Pre-heat oven to 425° (215° C). Line a cookie sheet with parchment paper.
FOR THE HOMEMADE BUTTERMILK
In a small bowl add the cream, milk and vinegar, stir to combine, then let sit 5-10 minutes.
FOR THE BISCUITS
In a large bowl whisk together the flour, baking powder, baking soda, sugar and salt. Grate the frozen / very cold butter into the dry ingredients and mix with a fork. Add the buttermilk and stir just until combined. Move to a lightly floured flat surface and gently knead to bring the dough together, approximately 10-12 times (do not over-knead).
Gently flatten the dough with the palm of your hand into a rectangle shape, fold one end into the middle then fold the other end over the first end (like an envelope). Again gently flatten the dough with the palm of your hand to about 1 inch thick, then cut out 5 circles with a 2 1/2 (6 cm) round cookie cutter. Place biscuits on prepared cookie sheet and bake for approximately 12-15 minutes. Brush the warm biscuits with melted butter if desired. Serve warm or room temperature. Enjoy!
If the Biscuit dough is very wet add a little flour, if very dry add a little milk.