1-Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.

2-In a large bowl, whisk together the 3 cups all-purpose flour, 5 teaspoons baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon baking soda until well combined.

3-Cube the 1/2 cup cold unsalted butter or vegetable shortening and cut it into the dry ingredients using a pastry blender or food processor until the mixture is crumbly with pea-sized pieces, which helps create those flaky layers.

4-Add 1 cup of cold buttermilk and stir just until moistened; if the dough seems dry, add up to 1/4 cup more buttermilk so it’s slightly sticky but not wet, ensuring the right consistency for fluffiness.

5-On a floured surface, roll or pat the dough to about 3/4 inch to 1 inch thickness, then use a floured 2-inch round cutter to cut biscuits, lifting straight up to maintain layers without twisting.

6-Re-roll scraps and repeat the cutting process, then place biscuits about 2 inches apart on the baking sheet and brush the tops with melted butter or heavy cream for a golden finish.

7-Bake for 13 to 15 minutes until golden and puffed; you can broil briefly for extra color if desired, then brush with melted butter after baking and serve immediately for the best taste.