Preheat the oven to 425°F.

Measure out the dry ingredients into a food processor. *

Cut the cold butter into cubes and add a few cubes at a time into the food processor while pulsing it.

Continue pulsing and adding the cubed butter until it has all been added. Run the food processor for another few seconds until the flour and butter mixture looks almost like a sandy consistency. Make sure there are not large chunks of butter left. All of the butter pieces should be about the size of a pea or smaller.

Pour the butter and flour mixture into a large mixing bowl and fold in the cold buttermilk until just combined. It will be a thick dough. Don’t overwork it.

Dump the dough onto a floured surface and roll it into a rectangle about 3/4” thick.

Cut the dough into thirds and stack the dough pieces on top of each other.

Repeat steps 6-7 three times.

Roll the dough to be about ¾” thick and cut it with the floured biscuit cutter.

Place the biscuits next to each other in a greased pie plate (or with parchment paper) or cast iron skillet.

Bake for 20-25 minutes until golden brown. Serve warm.