Use a 2-inch cutter to make John Egerton's biscuits smaller, if desired. Bake in batches.
4 cups all-purpose soft-wheat flour, such as White Lily
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1/2 cup cold butter, cubed
2 cups buttermilk
How to Make It
Preheat oven to 450°. Sift together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Stir in buttermilk with a fork until dough forms a ball.
Turn dough out onto a well-floured sheet of wax paper. Sprinkle dough with flour, and flatten into a disk. Cover, and chill 15 minutes.
Remove wax paper, and turn dough out onto a well-floured surface; sprinkle with flour. Pat dough to 1/2-inch thickness. Cut with a 3-inch cutter, reshaping scraps once. Place biscuits 1 inch apart on an ungreased baking sheet.
Bake at 450° for 10 to 12 minutes or until golden brown. Brush immediately with melted butter.