Preheat your oven to 425 degrees F (220 C).
In a bowl place the flour and salt and baking powder.
Rub in the room temperature butter (not cold butter!) until the mix resembles coarse crumbs, using a light touch so the warmth of your fingers doesn’t make the butter melt too much. Alternatively, cut in the butter with two knives.
Mix in buttermilk until dough mixture is uniformly moistened. Do not overmix!
Add the buttermilk and stir to form a light puffy dough.
Do not knead, but place the biscuit dough on a board and gently press out to about ½ an inch thick.
Cut into circles with a cookie cutter.
Place around ½ inch from each other on a cookie sheet lined with parchment paper – it makes clean up so much easier and the paper can go into the compost heap. Buttermilk biscuits are on the left compared to the plain baking soda biscuits on the right, before they go into the oven.
Bake for around 15 minutes or risen, starting to gain color and are cooked through – take one out to test and if not done keep baking a little longer.
Remove from oven and leave in tray to cool, or serve piping hot.