Buttermilk Biscuits

2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup low-fat buttermilk, plus more for brushing
1/2 cup heavy cream


Preheat oven to 375°. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Cut in butter using a pasty blender or your fingertips until mixture resembles coarse meal. Add buttermilk and cream; stir to combine. Turn out dough onto a lightly floured work surface, and pat into a 6 1/2-inch round (about 1-inch high). Using a lightly floured 2 1/2-inch cutter, cut out rounds. Transfer to a baking sheet lined with parchment paper, spacing about 1 inch apart. Gather scraps, reshape, and cut out. Brush tops with buttermilk. Bake until tops are golden, 22 to 24 minutes. Transfer biscuits to a wire rack, and cool.