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1
Preheat oven to 40.
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2
In mixer combine flour, baking powder and salt.
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3
With mixer on low speed, cut in butter until mixture is crumbly.
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4
Slowly add buttermilk until mixture forms a dough.
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5
Replace mixing blade with dough hook and allow dough to be kneaded on a low speed for 3-5 minutes (or knead by hand until all lumps are gone and dough is firm but elastic).
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6
Sprinkle rolling board or table with flour.
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7
With rolling pin, roll dough out to about 1/2 an inch thickness.
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8
Using a biscuit cutter or the top of a glass (I use a beer pint glass) cut out as many biscuits as you can.
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9
Place biscuits on a greased baking sheet.
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10
Knead dough several times until you have an unbroken ball.
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11
Roll out again to 1/2 an inch thickness, cut out biscuits.
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12
Repeat as many times as necessary to use dough.
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13
Bake for 12-15 minutes until top of biscuits are golden.
