Begin by grating the cold butter, or cut it into small cubes, about 1/2″ big. Pop it back into the refrigerator to keep it as cold as possible.

Preheat the oven to 425°F and line two baking sheets with a silicone baking mat or parchment paper.

Put the all-purpose flour, baking powder, and salt in a mixing bowl. Whisk it all together until the powder and salt are evenly distributed in the flour.

With a pastry cutter or two knives, cut the pieces of butter into the flour until it’s a sandy texture.

Stir the buttermilk into the flour and butter mixture with a wooden spoon or large fork until it’s completely combined. The biscuit dough will be fairly damp–you may need to add another 1-2 tablespoons of buttermilk if the dough seems dry at all.

With a large spoon, scoop up a heaping spoonful of the biscuit dough. Place 6 of them on each baking sheet with several inches between the biscuits to give them room to rise. You can make 12 average sized biscuits, or 8 large ones.

Bake the buttermilk drop biscuits for 18-20 minutes, or until the bottoms are golden brown and the tops are slightly browned also. If you’ve made large biscuits, they may take longer to bake.

Biscuits are best eaten the day they’re made, and are perfect fresh out of the oven! Serve them with butter, and the option of jam or honey.