Put parchment paper on your baking sheet and preheat the oven to 425 degrees.

In a food processor, add the dry ingredients and pulse two or three times to incorporate.

Pulse to blend the butter and buttermilk after adding them.

Roll out the ingredients to a thickness of ½ inch after patting it into a ball on a floured surface.

To create three layers, fold the dough over on one side, then the other. Gently unfold it, fold it in three directions, and then gently roll it one more. Once again, fold and roll it out.

Score and stamp ten biscuits with a 3-inch cutter.

Spoon the biscuits onto a baking sheet, drizzle with the leftover buttermilk, and bake for fifteen to seventeen minutes.