Directions

Preheat oven to 425 Combine Flour, Sugar and Salt in mixer or bowl. Cut butter into flour mixture,  we are looking for the largest pieces to be about the size of a dried pea. Mix buttermilk into flour and butter mixture,  use a quick but light touch to incorporate the buttermilk into the flour,  we are not looking for an even mix,  just enough so that there is not much loose flour left,  3 to 4 strokes with a spatula,  or about 3 seconds in the stand mixer will do the trick. Turn the dough out onto a half sheet or quarter sheet with a non stick pad or parchment paper lining.  Pat the dough into a even 3/4 inch thickness and use a pastry cutter to cut down all the way through the dough making a grid 3 by 4or 2 by 3 depending on the size of the biscuits you want. OR use a #3 scoop to lay out the biscuits on a half sheet spaced about 3/4 of an inch apart. Bake for approximately 15 to 25 minutes,   if using a home convection oven,  turn convection on after about 5 to 10 minutes. Remove biscuits to cooling rack,  serve and enjoy! [nggallery id=3]