Mix all dry ingredients in a bowl and then work 100 g of the butter, which is not too soft, into the flour mixture with a pastry cutter. If necessary, a potato masher or fork will do the trick. The dough should not be smooth; after some processing, small pea-sized balls will form. Then stir in the buttermilk. Here, too, care should be taken that the dough is not smooth, this makes the biscuits tough. It shouldn`t get too moist either, so be careful with the buttermilk.
Then fold the dough several times on a floured work surface like puff pastry. 6-8 times should be enough. Roll out the dough about 2 cm thick, cut out the biscuits with a floured whiskey glass and place on a baking sheet thickly coated with butter. I recommend a light-colored sheet metal here, since a crust of the bottom arises relatively quickly when it is dark. Too quickly for me personally. Melt the remaining butter and coat the biscuits thickly with it.
Bake for about 12 minutes or until it turns golden brown. Take out and brush again with melted butter.
Let it soak in and enjoy the biscuits with, for example, fried chicken and cole slaw.
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