• Sift together flour, salt, baking soda and baking powder.
• Cut cold butter into cubes and add to dry mixture. Using a pastry cutter, cut in until butter is the size of peas. Or, add dry ingredients to food processor along with cold butter chopped into pieces. Pulse a few times until mixture forms course crumbs.
• Add buttermilk all at once. Stir until just blended or pulse a few times until almost incorporated.
• Dump onto a clean lightly floured surface. Gently fold dough over itself a few times to create laters. Using floured hands, flatten into desired shape approximately 1 inch thick. Use extra flour to prevent sticking to surface and hands.
• Cut into desired shape. Re-shape and cut if making round biscuits with leftover dough.
• Arrange biscuits close together in similar shaped non stick baking pan.
• Bake on middle rack at 425° for 12-13 minutes depending on biscuit size. Smaller shaped biscuits will take 11-12 minutes while larger wedges will take 14-15 minutes. Tops should be only very slightly browned.

Herb and Cheese Biscuits

• In addition to above instructions, chop herbs and shred cheese. Add to dough before adding buttermilk and toss well with dry ingredients.

Olive Biscuits

• Chop olives and drain very well. Add to biscuit dough after adding butter and blend well before adding buttermilk.