Preheat your oven to 450°

Combine the dry ingredients in a bowl, or in the bowl of a food processor.

Slice the butter thinly and blend into the flour with a pastry cutter until it resembles course meal. (If using a food processor, just pulse a few times until this consistency is achieved.)

Add the buttermilk and mix JUST until combined.

If it appears on the dry side, add a bit more buttermilk. It should be very wet.

Turn the dough out onto a floured work surface.

Gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick.

Fold the dough about 5 times. Gently press the dough down to a 1 inch thick.

Use a round cutter, or the top of a glass, to cut into rounds.

Place the biscuits on a cookie sheet or in a metal pan. If you like soft sides, put them touching each other. If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

Bake for about 15-18 minutes, until the biscuits are a light golden brown on top and bottom.