Step 1

Preheat the oven to 400 F. Use cooking spray to lightly grease the surface of a large, rimmed baking sheet.

Step 2

Cut the butter into small pieces (about 1/4” in size), then place them into a bowl and place back in the fridge. (You want the butter to be COLD when cutting it into the flour so it doesn't melt.)

Step 3

To a medium mixing bowl, add the all-purpose flour, sugar, salt, baking powder, and baking soda. Use a whisk to mix the ingredients together.

Step 4

Next, add the cold butter pieces to the mixing bowl. Cut in using a pastry cutter (or 2 knives). Continue to cut the butter in until the largest pieces of butter are pea-sized and the dough looks slightly crumbly.

Step 5

Pour the buttermilk and milk into the flour mixture, then use a rubber spatula to mix the milk and flour together until just combined, making sure to scrape down the sides as needed.

Step 6

Gather the sticky and very crumbly dough into your hands and form a ball. Once dough is all together and in a ball, stretch the dough then fold over. Stretch and fold the dough about 3-4 times in both directions.

Step 7

Dust the counter top with flour and roll out the dough between 1/4” - 1/2” thick. Cut the dough into 3” rounds using a biscuit cutter or glass, then place the biscuits onto the prepared baking sheet. Gather up the leftover dough and form into a ball then roll out again and cut into biscuits (only roll the leftover dough out 2 more times).

Step 8

Bake the biscuits in the preheated oven for 13-15 minutes, or until the tops are a light golden brown. Remove them from the oven, then brush the tops with melted butter and serve hot.