Preheat your oven to 450°F.

    Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor (ingredients will stay colder and less chance of over-mixing this way), just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. Dough should be very wet.

    Turn the dough out onto a very well-floured board or counter. Gently PAT (do NOT roll with a rolling pin) the dough out until it's about ½" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round biscuit cutter (mine was 2⅝ inch) to cut into rounds. You can gently knead the scraps together and make a few more. The dough must be handled as little as possible or you will have tough biscuits.

    Place the biscuits on a cookie sheet- to keep them soft, have them touching each other on the sheet. If you like more crisp sides, put them about 1 inch apart (like I did), but these will not rise as high as the biscuits put close together. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Do not over-bake!

Orange Honey Marmalade:

    â…“ cup orange marmalade
    1½ teaspoons honey