Add buttermilk
Pour in the buttermilk and gently stir until the dough just comes together. Avoid overmixing.
Form the biscuits
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For classic biscuits: Turn the dough out onto a floured surface, gently pat into a rectangle, fold once or twice, and cut with a biscuit cutter.
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For drop biscuits: Simply spoon the dough onto a lined baking sheet.
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For scones: Shape into a disk and cut into wedges.
Bake
Place on a parchment-lined baking sheet and bake at 220°C (425°F) for 12–15 minutes or until golden brown.
