Begin by preheating your oven to 400 degrees.

In a large mixing bowl, combine the flour, baking powder, and salt. Stir until they are thoroughly mixed.

Take the cold butter and grate it into the bowl using a cheese grater. Gently mix until the mixture resembles coarse crumbs.

Create a well in the center of the dry ingredients, then pour in the cold buttermilk. Use a silicone spatula to stir it in until just combined. Avoid overmixing; the dough will have a crumbly texture.

Transfer the dough to a floured surface and shape it into a 9-inch long rectangle.

Fold the left side of the rectangle into the middle, followed by the right side.

Rotate the dough horizontally, gently flatten it into a rectangle again, and repeat the folding process two more times.

Shape the dough into a 10 x 7 inch rectangle that’s approximately 1-inch thick.

With a 3-inch cookie cutter, cut out 6 circles. Make sure not to twist the cutter, as it could seal the edges and inhibit rising. Lightly flour the cutter as needed between cuts. Storing them in the fridge while cutting can help keep them cool.

Roll out the remaining dough to a 1-inch thickness and cut out 2 more biscuits. In total, you should have around 8 biscuits ready to bake.