• Preheat oven to 425 degrees on convection if you have it. Line a baking sheet with parchment or spray if you prefer.

Food processor method:

• Add flour, salt, and baking powder to a food processor. Pulse to combine. Add in the chilled butter and pulse again about 3 times. The last up is the buttermilk. Pulse until the buttermilk is distributed. Mine took about 4-6 pulses.
• Sprinkle the surface lightly with flour. Remove the dough to the surface. Lightly flour the top as well. Now, this will be a wet dough but only add as much as you absolutely need. Gently press into a rectangle, about ½ inch thick. Now, fold one-third over the top, then fold the other third over the top. This is a little hard to describe, so check the photos for details.
• Now, dip your biscuit cutter in flour and start cutting biscuits. Make sure and cut biscuits as close as you are able. Place on prepared pan. Gather the remaining dough and gently press it together, and cut again. Just make sure the new dough is the same thickness as the previous one.
• Place in oven and bake until biscuits are fully risen and very lightly golden brown on top. about 12-18 minutes. I actually like to turn on broil for just a minute or 2 to get a little darker golden color. If you do this, just keep an eye on them, they can burn quickly.
• Remove from oven and serve right away. I think biscuits are best served hot!

Hand Method:

• This is very similar to the food processor, except by hand.
• Pour flour, salt, and baking powder into a bowl. Mix with a fork to combine. Add chilled butter and work with the pastry cutter until it is in small chunks, about ¼ inch chunks.
• Last, add the buttermilk. You can mix this with a fork if you want. It will be a little bit of wet dough, so don't worry about it.
• Next, cut biscuits and bake biscuits as described above.