Preheat oven to 450 degrees
Cut butter into small cubes. Place in freezer while you prepare other dry ingredients. Do not freeze!
Mix together dry ingredients. I use a food processor for this step, but you can also mix by hand.
Add the cold butter to dry ingredients. If using a food processor, pulse until it resembles course crumbles. If mixing by hand, use a pastry cutter or two knives.
Place butter / flour mixture in a large bowl (if not already in one). Add buttermilk and mix until combined. Do not overmix. It will be sticky - but should be manageable and not too wet. If needed add a bit more flour.
Turn dough out onto a well floured surface and pat into a rectangle. Make sure your hands are well floured as well.
Now you are going to make those beautiful layers by folding it onto itself six times. Fold in half. Then fold in half again. Do this process six times until you end up with a tall stack. I press it down a little in between folds.
Once your folds are complete, press the dough down so it is about 1 inch thick. Make sure the top is nice and flat... that will help your biscuits to rise evenly and not be lopsided.
Using a 2 1/2 inch biscuit cutter, cut out the biscuits. Note: You can reshape your dough 1 to 2 times more, but keep in mind that the more you handle the dough the less flaky the biscuits will be. Place biscuits (almost touching) on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until brown.