Preheat your oven to 425 degrees F.

Measure flour in a medium sized bowl and work in the very cold butter pats with a pastry cutter or two forks until crumbs are pea-sized.

Add buttermilk and stir until the mixture holds together and leaves the side of the bowl, but avoid overmixing.

Scoop the dough onto a well-floured surface and knead it several times, using more flour to prevent stickiness if needed. Roll or pat the dough into a rectangle that's about 1/2 to 3/4 inch thick. You can cut biscuits with a 2 inch round biscuit cutter, dipping the cutter in flour to avoid sticking, or just cut into rectangular biscuits.

Place biscuits on an ungreased baking sheet lined with parchment paper. Leave about an inch between biscuits.

OPTIONAL STEP: Freeze biscuits for up to 20 minutes before baking for better texture and rise.

Bake for 10-14 minutes, or until they're a light golden brown.

Remove from oven and serve warm. Cool leftovers completely, wrap airtight, and store at room temp for several days (though they probably won't last that long!). Enjoy!