Sift dry ingredients into a bowl.
Cut cold butter into mixture using a pastry cutter or fingertips until mixture looks crumbly.
Add buttermilk and stir briefly with a fork until just combined.
Place dough on lightly floured surface and squeeze top and sides of dough together creating a disk shape.
Fold dough in half, mold into disk shape, repeat process of folding/molding two times.
Roll or pat dough about 3/4 to 1 inch thick.
Using a 2-inch round cutler, cut biscuits, cutting straight down.
Avoid twisting motion!
Re-roll remaining dough to continue cutting out biscuits.
Place biscuits into a warm lightly oiled 9-inch cast iron skillet.
Tops can be brushed with milk, buttermilk or butter to the tops to brown during baking.
Bake in brick oven at 450° for 10-12 minutes.
Rotate skillet several times during baking process for even browning on biscuit tops.
Best served warm!