Step 4:
In the middle of the flour mixture, make a well and pour the cold buttermilk in. Mix the buttermilk into the flour mixture with a fork or your hands until a soft dough forms. Be careful not to mix too much, because that can make the biscuits tough.
Step 5:
Sprinkle a little flour on a clean area. Turn the dough out onto the floured surface and knead it gently a few times, just until it comes together. Don’t work the dough too much.
Step 6:
The dough should be about 1/2 inch (1.3 cm) thick and in the shape of a square. Fold the dough in half and press it down again with your hands. Fold this paper like this twice more. These folds will give the biscuits layers, which will make them flaky.
Step 7:
After the last fold, pat the dough out to a width of 1/2 inch (1.3 cm). Cut cookies out of the dough with a round biscuit cutter. To make sure the biscuits rise equally, press the knife straight down and don’t twist it.
Step 8:
Put the biscuits on the baking sheet that has been made. Leave a little room between each biscuit. If you put the cookies close together, the edges will be softer. If you put them a little bit apart, the edges will be crispier.
Step 9:
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