Whisk together the flour, baking powder, and salt. Cut the cold butter into the flour until the mixture resembles small pebbles.
Add the buttermilk and mix until just combined.
Turn the dough out onto a lightly floured surface and pat into a rectangular shape about ½ inch thick.
Fold the dough into thirds, and pat out again to about 1/2" thick. Repeat this step two more times.
Cut out biscuits using a 2½" round cookie or biscuit cutter and place on a baking sheet. Try to get as many out of the rectangle as you can, then fold over and pat down again, but be careful not to knead the dough too much.
Bake at 425° F for 13 to 15 minutes.
Calories are automatically generated. For best results calculate based on your exact ingredients.
If you like a more browned top, brush biscuits with remaining buttermilk, melted butter, or heavy whipping cream before baking. You can do this a second time 3 - 5 minutes before bake time ends.
To create a buttermilk substitute for biscuits, combine 1 cup whole milk (2% will also work) with 1 tablespoon of white vinegar or lemon juice. Stir, then allow the mixture to sit for about 5 minutes (it will curdle a bit). Use the mixture as a 1:1 ratio for buttermilk.