6 tablespoon (¾ stick) chilled butter, cut into small pieces
1 cup buttermilk(may add 1-2 tablespoons more if needed)
Wash hands with warm soapy water. Preheat the oven to 450°F.
In a medium bowl, whisk together the flour, baking powder, and salt.
Using a fork or 2 table knives (or your fingers!), cut the butter into the flour mixture until it resembles a coarse meal.
Slowly stir in the buttermilk. Do not over mix. Use your hands to form dough into a loose, shaggy ball. Add more buttermilk, 1 teaspoon at a time, if extra flour remains in bowl.
Turn the dough out onto a clean, lightly floured surface. With floured hands, gently pat dough into a rough square about 1 inch thick. Using a biscuit cutter or knife, cut about 12 biscuits, reshaping any scraps.
Place on a baking sheet, 1 inch apart. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.)
Bake the biscuits for 12 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
For savory biscuits: After adding the buttermilk, fold in ¼ cup cooked, chopped bacon and a pinch of dried thyme. Before baking, sprinkle the top with ¼ cup shredded cheddar cheese and ½ tsp cracked black pepper.
For sweet scones: After adding the buttermilk, fold in ¼ cup of your favorite chopped nuts and ¼ cup of your favorite dried fruit. Before baking, sprinkle scones with 2 tablespoons of sugar.