These are bready, buttermilk-y biscuits, not the hard-tack kind you find in the South.
Preheat oven to 350°F. Mix the dry ingredients together, and cut the butter into them. Fold in the buttermilk; don't overmix it. Smush it out on a floured surface using your floured hands. (You can also use a rolling pin, but where's the fun in that?) Fold it once, so that the biscuits separate easily to add butter or jam. Cut 'em out with something round, like a cookie cutter or the top of a glass. Bake on a greased pan for about 15 minutes, until the center is done and the top is slightly brown.
Serves 4.