I was very scared the first time I made homemade biscuits. I was afraid you would be able to play baseball with them. But now, I make them all the time. The are even better with some country gravy or butter and honey.
Coat a cast iron skillet with shortening, or spray a baking sheet or cake pan with non-stick cooking spray. I use a round flat baking stone.
Put the cold flour into a bowl and cut the very cold butter into slices and toss in the flour. Using a pastry cutter, cut butter into flour until it is crumbly. Add buttermilk and mix very lightly.
Put some flour on the counter top and scoop dough out. Sprinkle a bit of flour over the top of the dough and gently push together to form a rectangle. Remember,don’t handle it too much. The heat from your hands will melt the butter.You want the dough to stay as cold as possible.
Fold the short sides in toward middle, turn the dough, press down into a rectangle again and repeat. Repeat this folding once more and pat into desired thickness, usually about an inch for 8 biscuits. About 3/4 in thick for up to 10 biscuits.
Using a biscuit cutter or the rim of a small glass, cut into rounds. I also dip my biscuit cutter into some flour so it will be easier to remove the biscuit. You'll want a cutter or a glass that measures about 3 inches across. Do not to twist the cutter or glass, but only push down and lift up. This is very important.
For a crispy bottom, place on baking dish of your choice about 1 inch apart. Bake at 500 degrees F for 10 to 12 minutes or until golden brown and cooked through.