- Measure flour into a large bowl. Cut butter into the flour and stir with a wire whisk until mixture resembles coarse cornmeal. It's okay for there to be a few small lumps.
- Blend in the buttermilk with light strokes of a kitchen fork. Continue lightly blending until the dough leaves the side of the bowl. Add a little more milk if necessary to work all the dry flour at the bottom into a sticky, thoroughly damp dough.
- Spoon out the dough with a large spoon into lumps about three inches high and three to four inches in diameter. Dip your fingers in water and mound the dough up a bit if necessary.
- Bake 10 to 14 minutes in the preheated 475-degree oven. They're ready when the little peaks on the biscuits begin to brown. Don't look for a dark overall brown; that indicates overbaking.