Serves 6-8

Prep time  1 hour

Ingredients:

7 cups unbleached flour
2 Tablespoons Baking Powder
2 Tablespoons Baking Soda
1 Tablespoon Kosher Salt
¼ Cup Sugar
1 ½ cups of cold unsalted butter
4 cups buttermilk

Procedure:

Sift together the flour, baking powder, baking soda, sugar, and salt.
Cube the butter, set aside.

Place ½ of the flour mixture in a food processor. Slowly add the butter while processing, a bit at a time until the mixture resembles coarse corn meal. Add the remaining flour, and mix with a pastry cutter or fork until fully incorporated.

Begin adding the buttermilk 1 cup at a time. After each cup of buttermilk, slowly mix the wet and dry ingredients, just until incorporated; do not over mix.
When all of the wet and dry ingredients are incorporated, turn out onto a dry, floured surface- knead three times. Then, with a rolling pin, roll out the dough and fold over onto itself, repeating this procedure three times; this will create layers in the dough.

Cover the dough and let it rest for 30 minutes.

Roll the dough out on a floured surface, and cut into circles with a cookie-cutter, or you can cut them by hand into square-shapes.

Place on a greased cookie sheet, and coat with a small amount of butter with a pastry brush. Bake at 350 degrees for 12-15 minutes.