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Mix dry ingredients.
Cut the butter into chunks and cut into the flour until it resembles course meal.
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 inch thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
Cut into rounds, bake at 400 degrees..
Note- The key to biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits
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