Preheat your oven to 375 degrees F.

To a medium bowl or a food processor if you have one, add 4 cups of all-purpose flour.

Add 2 tablespoons of white sugar (raw cane sugar is best!), 1 teaspoon baking soda, 1 tablespoon baking powder, and ½ teaspoon salt (double this if using unsalted butter). Whisk the dry ingredients together. If you are going the food processor method, just give it a few pulses.

Cut up your ¼ cup cold butter with a knife, being careful not to touch it. The butter can be omitted in a pinch but adds nicely to the texture and flavor. Cut the butter in with a pastry blender, fork, or if you are lazy like me, a few pulses in the food processor.

Carefully remove the blade from the food processor and set it aside. Now slowly add in 1 ½ cups of buttermilk, mixing the dough together with your hand until all of the dry ingredients are moistened. 

Dump the dough onto a clean surface and knead gently for a few minutes until the dough looks consistent throughout.

Shape into a rounded ball in a greased pie pan. Press down slightly. 

Slash an X into the top of the bread. This keeps the bread from cracking in other places when it rises and gives it a traditional look. 

Bake for about 50 minutes, or until golden brown.

Remove the bread immediately from the pan and cool on a cooling rack. As tempting as it is, don’t slice into it until cooled slightly for the best texture.