These are classified as quick breads which use baking soda/powder as leavening. Buttermilk is advisable as an aid to leavening and to improve flavor. Avoid baking powder with aluminum if possible.
There is some technique involved but good results can be obtained a lot quicker than yeast based baked goods. A basic cookbook like Betty Crocker or Martha Stewart can help, as can large, restaurant grade aluminum cookie sheets or jelly roll pans.
Remember, unlike cooking, baking is mostly chemistry and weighing ingredients is preferable to measuring. All dry ingredients should be well mixed before adding wet. And STOP mixing once all dry ingredients are moistened. Over mixing quick breads result in flat products. And on the positive side, even failed attempts are often better than store bought.
My kids were spoiled and grew up with homemade biscuits, scones, cornbread. Aluminum is added as an anti clumper to baking powder. Works great but is possibly directly linked to Alzheimer’s so whatever. Lots of studies out there if interested. Small amounts won’t kill you, right?!