Place your buttermilk in the freezer for about 15 minutes.
Preheat your oven to 425 degrees.
Mix your dry ingredients together in a large bowl.
Melt your butter in 30 second intervals in the microwave being careful not to burn it.
Mix your butter into the cold butter milk. It will start to clump and that’s exactly what you want it to do so that the little butter explosions are throughout your dough.
Fold the clumpy buttermilk and butter into your dough and add your egg and vanilla. Mix till blended but be careful not to over mix.
Roll out dough on a well-floured surface and make sure to rub additional dough on your rolling pin. Roll the dough to 1-inch thickness and use the fold technique described above to get the beautiful, fluffy layers in your biscuits. Use the additional flour as needed.
Use a round cookie cutter or a glass to cut out the round biscuit shapes and place them on a cookie sheet with parchment paper.
Bake for about 13 minutes. The biscuits will be a light golden color. Don’t overcook them or you risk burning the bottom.