3 cups all purpose flour - spoon flour into measuring cup & level off with knife to avoid over filling
1 tablespoon sugar
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 stick + 2 tablespoons cold butter
1 cup buttermilk
Preheat oven to 450 degrees F.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut cold butter into 1/2 inch cubes and add to flour mixture. Squish the butter into the flour with your fingers, making flower petal shapes. Drizzle buttermilk over the top while mixing with a fork. Turn dough out onto a parchment lined baking sheet and form into a rectangle (6 x 10" per Martha). Fold dough in half and flatten again (6 x 9" rectangle). Turn 90 degrees and reflatten into another 6 x 10" rectangle. Fold in half again and flatten into a 6" square (sounds complicated but you can do it! That's how you get all those perty layers).
Cut the dough into squares on the same parchment lined sheet. Move them around so there is some space between each square. Bake at 450 until puffed and lightly golden brown on top (16 to 18 minutes).
Recipe from the March 2017 issue of Martha Stewart Living.