Scoop flour into measuring cup and level off to measure. Place in large, metal mixing bowl. Add baking powder and salt and mix with whisk. Cut in butter until mixed and no large clumps. Add buttermilk, stirring with rubber spatula until the mixture is just blended and leaves the sides of the bowl. Don't overmix. Add more butter or flour only if necessary.
Dump the contents out onto a lightly floured surface. Place the fingers of both hands down inside the flour bag to coat them. Using only fingers, lightly pat dough together. With floured rolling pin, lightly even out the dough to 3/4 inch thick. Using a floured metal 2.5 inch biscuit cutter (an overturned glass will seal the edges and not allow biscuit to rise) quickly punch out the biscuits. Don't twist the cutter in the dough. Avoid touching the dough with your hands. scrap dough may be rolled out and cut, and is good, but will not rise as high.
Set biscuits close, but not touching, on ungreased baking sheet and bake to lightly browned on top appx. 15 minutes.
Cat-Head Biscuits: Named for their large size, makes 12, but recipe doubles easy.
