Preheat the oven to 400° and position racks in the upper and lower thirds.
Line your baking sheet(s) with parchment paper.
In a large bowl, whisk the flour, salt, baking powder and baking soda.
Add the cubed butter or grate in the frozen butter. If using cubed, loosely toss it in the flour until coated and then use your fingers or a pastry blender to cut in the butter until it is the size of peas. Add the buttermilk and stir using a wooden spoon until a shaggy dough forms.
Place the shaggy dough on a floured surface and knead until it comes together. Keeping in mind that you don't want to overwork the dough and it's ok for it to remain a bit shaggy and dry.
Softly press out the dough to desired thickness - I go for 1".
Using a round biscuit cutter, stamp out the biscuits, combining the scraps to make more biscuits.
Bake for about 20 minutes, until golden and lofty.
If you have two pans baking, switch them halfway through the baking time.
Let them cool for a minute or two and slice for sandwiches or honey, butter and jam.
adapted from honeyandjam.com
Traditional Southern Buttermilk Biscuits
Amount Per Serving (1 g)
* Percent Daily Values are based on a 2000 calorie diet.