Preheat the oven to 425° and line a baking sheet with parchment.

Place the flour, baking powder, and salt in a large mixing bowl.

Whisk the dry ingredients together until combined, then cut the butter into half-inch cubes and add to the bowl.

Using a pastry blender, cut the butter into the flour until the pieces of butter are the size of peas. Be careful at this step to not cut them too small. The butter will spread out in the folding step to create the flakey layers.

Stir in the buttermilk until a shaggy dough forms.

Gather the dough into a ball and incorporate any flour that may be left in the bottom of the bowl. Try to not overwork the dough here. Just get the dough to come together.

Dust the work surface with flour and flatten the dough to a thickness of 3/4 inch.

Fold one side into the center, then the other side like a letter. Turn the dough horizontally and gently flatten it into a 3/4 inch thick rectangle again. Repeat the folding like a letter. Turning the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time and flatten it into the final 3/4 inch thick rectangle. This creates all the flakey layers. You can reroll the scraps, but try not to overwork them.

Dip a 2 ½ -inch diameter cutter into flour and cut rounds. Try not to turn the cutter as you cut to keep the layers.

Place the rounds on the prepared baking sheet with their sides barely touching.

Brush the tops of the biscuits with the extra buttermilk.

Bake for 10-15 minutes or until golden.