Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles a coarse 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 board.

Gently, 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 to cut into rounds.

You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.

Place the biscuits on a cookie sheet- 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 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.