In a large bowl, sift together flour, salt and baking powder.

Cube up the butter into small squares and toss in the flour mixture to coat them. Then use a pastry cutter or your fingers to work the butter into the dough. I work them until they’re pea to walnut size.

Make a well and pour in one cup of the buttermilk. Stir into a shaggy dough. Slowly add 1/2 cup more buttermilk and keep stirring. You don’t want this too wet! Add more buttermilk if needed.

When Dough is moistened, dump it onto the counter. Work the dough into a cohesive mass. Sprinkling with flour as needed to keep it from sticking.

Shape into a square, then cut in half. Stack the two pieces and press into another square. Cut in half again. You should have 4 pieces stacked on top of each other.

Press down into a square again and cover with saran wrap.

Place in fridge 30 minutes. 45 minutes max.

Heat oven to 400 degrees.

Flour the dough and roll out with a rolling pin until 1 inch thick.

Cut into square or desired shapes.

Place biscuits on parchment paper.

Brush with an egg wash (optional)

Bake for 16-18 minutes or until tops are browning

1 stick butter

2 tablespoons powdered sugar

2 tablespoons honey (warmed in microwave)

1 teaspoon cinnamon

Add all ingredients to a bowl and whip with an electric mixer until light and fluffy.