2.5 cups all purpose flour
2 tablespoons baking powder
1 teaspoon salt
1/2 cup butter (very cold and cubed)
1 cup buttermilk
1. Preheat oven to 425 F.
2. Whisk together flour, baking powder and salt in a large bowl.
3. Add cubed butter and cut into the dry ingredients with a pastry cutter (or by pulsing several times in a food processor) until coarse crumbs form.
4. Make a well in the center of the mixture. Pour buttermilk on top. Stir everything together until just combined (do not overwork the dough). The dough will look like shreds and will be very crumbly.
5. Turn the dough out on a lightly floured surface and gently mold into a rough looking rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it's long horizontally. Gently flatten. Repeat the folding again. Turn the dough again so it's long horizontally. Gently flatten. Repeat the folding one more time.
6. Gently roll the dough out with a rolling pin until it's 1 inch thick. Cut into 3 inch circle (or use biscuit cutters). Re-roll into biscuit scraps until you have about 12 biscuits. Arrange close together in a buttered cast iron skillet or a baking sheet.
7. Bake for 15 minutes or until biscuits are golden brown on top.
8. Remove from oven and brush with butter. Cover leftovers tightly and store at room temperature OR in the refrigerator for up to 5 days.