Ingredients:

3 cups flour (we used 1/2 unbleached all-purpose & 1/2 whole wheat pastry)
2 tablespoons non-aluminum baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons butter — frozen and grated
1 cup buttermilk (we made our own by adding 1 tablespoon vinegar to 1 cup of whole milk)
melted butter or buttermilk for brushing on the tops

Instructions:

Preheat oven to 425F
Combine flour, baking powder, baking soda and salt in large bowl
Grate frozen butter (we used the Quisinart to make fast work of this task!)
Work butter into  flour mixture by hand until it resembles a coarse cornmeal
Make a well in the center and  pour in the buttermilk
Combine until ingredients are just moistened
Dump dough out onto lightly floured cutting board
Form dough into a 12 inch diameter disk, kneading as little as possible
Use a cutter to cut the biscuits out–don’t twist the cutter in the dough to get the nice flakey biscuit style!!!
Place the cut out biscuits 1 – 2 inches apart on a cookie tray for crispier sides
Place 1/2 inch apart for softer sides
Brush tops with butter or buttermilk, if desired
Bake for 12-15 minutes in 425F oven