1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups buttermilk
Preheat oven to 425°F. Butter a standard muffin pan.Preheat oven, prepare muffin pan:
In a large bowl, vigorously whisk together the flour, sugar, baking soda, and salt.
Combine dry ingredients:
Cut the butter into tablespoon sized pieces into the bowl of flour. Using your (clean) fingers, work the butter into the flour, squishing the butter between your fingers and mixing with the flour until the mixture resembles a coarse meal.
Cut butter into flour, add mix-ins:
Make a well in the centre of the flour. Pour the buttermilk into the centre of the well. Use a wooden spoon to gently mix the flour into the buttermilk until the flour is moistened with the buttermilk. The dough should be a little sticky, if it's too dry, add a tablespoon more of buttermilk. If it's just too wet to handle, add a sprinkling more of flour. Do not over-mix!
Add buttermilk and form dough:
Break off 12-equal portions of the dough and place them in the wells of the muffin tin. Put in the oven and bake for 10 - 12 minutes at 425°F, until the tops are nicely browned. Remove from the oven and let cool for a couple minutes in the pan. Remove the biscuits from the muffin tin to a rack to cool for a few minutes more.