• Preheat the oven to 400*F.
• If you are making your own buttermilk (see below) make that and set it to the side. Mix dry ingredients together in medium sized mixing bowl.
• Chop cold butter up into small cubes and add to dry ingredients.
• Cut in butter using a pastry blender/ dough blender, a fork or your fingers.  The mixture will look like fine crumbs when finished. See photos above for a great visual on this.
• Pour the wet ingredients into the dry ingredients and mix using a fork and a folding motion. Watch this video to see how to fold. Mix only until just incorporated. The dough will be disconnected and not in a single lump.
• Generously flour a countertop or other workspace. Plop the dough out onto the flour.
• Using your hands, gently push the dough together to form a loose ball. Sprinkle flour on top and roll out to about ½ thick. It doesn't need to be perfect- be careful not to over work the dough. Then sprinkle a little more flour on top, then fold the dough over onto itself. Sprinkle the top and fold one more time. This forms the flaky layers.
• Next roll out the dough to about 1" thick then cut out biscuits into desired size. 
• Place biscuits on a parchment lined baking sheet, about ⅛" apart, or so they are almost touching.
• If desired, beat an egg and brush the tops with it. This will make the biscuits a nice golden color but serves no other purpose.
• Bake the biscuits for 8-12 minutes juuuuuuuust until the edge of the bottoms start to darken a teeny tiny bit. 

For Homemade Buttermilk:

• Measure one Tablespoon vinegar or lemon juice into the bottom of the measuring cup and fill with milk until it reaches ¾ cup total. Give it a little stir and let sit 5 minutes.