In a medium-sized mixing bowl, combine the flour, baking powder, and salt. Mix until well combined.

Cut the butter into small pieces (~1/2" cubes) and add to the bowl of dry ingredients.

Using a pastry cutter, cut the butter into the dry ingredients until butter pieces are pea-sized.

Add the buttermilk and stir until absorbed. (This dough will be somewhat sticky, but if it seems overly sticky, then just add more flour one tablespoon at a time until it becomes less sticky.)

Turn the dough out onto a generously floured countertop and shape into a rough square. (You will likely need additional flour here to keep your hands from becoming too sticky from the dough.)

Cut the dough into 12 evenly sized pieces.

Using your hands, shape each piece of dough into a rough circle about 1/2" thick. Place biscuits on a lined sheet-pan. (If you desire crispier edges to your biscuits, then space them further apart on the pan. If you desire softer edges, then place them closer together.)

Bake at 425 degrees for 17-20 minutes, or until tops are golden in color.