Heat oven to 425°.

Grease a baking sheet.

Mix flour, baking powder, and salt together in a bowl. Cut in butter with your fingers until no pieces larger than a pea remain but there are still plenty of bits of butter. You don’t want to overwork it.

Stir in the buttermilk & cordial until just incorporated, careful not to overmix as this will build gluten and make your biscuits tough. At this point you can let your dough proof for up to 30 minutes or just proceed with the rest of the recipe.

Turn biscuit dough out onto a well floured work surface. I, for one, like to just use my counter. Sprinkle a bit of flour on the top and form dough into a rectangle with the narrow end facing you. Lightly bounce the dough out from the center with a rolling pin. Fold in half towards you. Rotate the dough counter clockwise and repeat 2 more times.

After the third fold roll dough out (gently, you don’t want to crush your flaky layers) to about 1″-3/4″ thick. Cut with a floured biscuit cutter. Don’t twist the cutter or you’ll seal the edges and inhibit rising. Gently place biscuits on the greased baking sheet. Brush tops with a lightly beat egg or melted butter if desired. Sprinkle with sugar.

Bake biscuits 10-15 minutes. They should be golden on top and cooked through. It takes about 12 minutes in my oven.

Let cool on racks. Eat warm. Preferably with this sea salt, honey, and marjoram peach butter.