Ingredients:
1/2 teaspoon salt
2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup unsalted butter, cold and cut into cubes
3/4 cup buttermilk
Instructions:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, whisk together the flour, baking powder, and salt until well combined.
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Make a well in the center of the flour mixture and pour in the buttermilk. Stir with a wooden spoon or spatula until the dough just comes together. It will be sticky.
Turn the dough out onto a lightly floured surface. Gently knead it a few times until it holds together.
Pat the dough into a circle about 3/4 to 1 inch thick. Use a floured biscuit cutter or a sharp-edged glass to cut out biscuits. Press straight down without twisting the cutter to help the biscuits rise evenly.
Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each biscuit.
Gather any scraps of dough, gently pat together, and cut out more biscuits until all the dough is used.
Bake for 12-15 minutes or until the biscuits are golden brown on top and cooked through.
Remove from the oven and let cool slightly on a wire rack. Serve warm with butter, jam, or your favorite toppings.