2 c. all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/4 c. soft butter
1 c. buttermilk
3 or 4 tbsp. more butter for cooking

No buttermilk? Add 2 tablespoons lemon juice to 1 cup measuring cup, add milk to the 1 cup line let sit 10 minutes. But it is better with real buttermilk.

In medium bowl mix flour, baking soda and salt. With a pastry blender or two knives cut in butter until mixture resembles coarse crumbs. With a fork, quickly stir in buttermilk just until moistened. On a lightly floured surface, knead dough 8 to 10 times. Dough will be moist but not sticky. Roll or pat to about 1/2 (or more) inch thickness. Cut with biscuit cutter.

NOTE: if you don't have a cutter use a glass or empty tin can dipped in flour. In heavy skillet over medium heat, melt butter. Add half of biscuits (do not crowd) cover tightly and cook 4 minutes. With a metal spatula, turn biscuits over, cover and cook 3 to 4 minutes longer or until browned and cooked through. Keep warm, cook remaining biscuits adding more butter if needed. OR brush biscuits with melted butter and bake on ungreased cookie sheet in preheated oven 450 degrees for 10 to 12 minutes.

Makes 10 to 14 depending on how large you cut them.