Step 1

Preheat oven 425°.

Step 2

Line a baking sheet with parchment.

Step 3

In a large bowl, combine flour, cornstarch, baking powder, sugar, baking soda, and salt.

Step 4

Cut in butter using a fork or pastry cutter until small chunks of butter are incorporated throughout.

Step 5

Drizzle buttermilk while mixing with fork just until incorporated.

Step 6

Turn dough out on lightly floured counter and gather together.

Step 7

Pat dough into a 1"-thick square. Flatten the dough to a square about an 1” in height. Cut square into fourths and stack them of top of each other. NOTE: Do not slide knife across as that will seal the biscuits and prevent rising. Slice down and up. Press down to flatten into a 1" rectangle. If cutting into squares:Cut to make 12 small biscuits or 6 large ones. Because you are making square biscuits, you won't have scraps. If cutting into rounds:Using 2 ½” biscuit cutter or floured glass rim, push down but do not twist because that will seal the biscuits and prevent rising. Use the scraps to make 1 or 2 more. Those won't be as tender but they're still delicious. Continue:

Step 8

Transfer biscuits onto lined baking sheet.

Step 9

Refrigerate or freeze (if you have room) for 10 minutes prior to baking to harden the butter for better layers. If your kitchen is warm, I highly recommend this step.

Step 10

Bake for 20 - 25 minutes, but check at 15 because ovens vary.

Step 11

Serve hot with butter and a drizzle of honey. Enjoy.