Combine all the dry ingredients in a medium mixing bowl. Cut in the cubes of chilled butter with a pastry blender or your hands. Make a well in the center of the dry/butter mixture. Pour the buttermilk into the well. Quickly fold the dry in with the buttermilk with a spatula. Lightly toss the mixture until the wetness is evenly distributed among the crumb. The mixture will not be homogenous, don't knead!
Dump the mixture out onto a lightly floured board. Gently press into a 1 1⁄2 inch thick mass. Cut out biscuits with a round cookie cutter (approximately 2 1⁄2 inch diameter). Bake on a parchment lined cookie sheet for 10 to 12 minutes until nice & golden brown and there is no visible 'wetness' in the biscuit crevices.
Makes 6 to 7 biscuits. Serve immediately, or toast before serving for up to 2 days after baking.
Top warm biscuits with your choice of fresh fruit, whipped cream, jam, curd, or whatever your