My favorite recipe for buttermilk biscuits is this one from Peter Reinhart's book, Crust & Crumb. The biscuits are buttery, flakey, moist and delicious (with 3 sticks of butter, how could they not be?). Certainly not a diet food, but a nice splurge every once in a while. I made two modifications to the recipe when I recently baked these biscuits:
1. Instead of cutting the butter into chunks and working the butter into the flour, I put the sticks of butter into the freezer until they were frozen, then I used a box grater to grate the frozen butter directly into the flour. (Thanks for the idea, Cooks Illustrated.)
2. I only preheated my oven to 480 degrees F, instead of the recommended 500 degrees. The biscuits took much longer to cook than the stated 12-15 minutes. I think it took about 25-30 minutes to get them nicely browned.