From: Jen’s amazing recipe

Dry Ingredients

• 2 cups flour
• 1/4 cup sugar
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 8 tbsps salted butter
• 2/3 cup buttermilk
• 1 tsp vanilla

Preparation

Preheat oven to 425F.

Mix all dry ingredients above in a bowl very well.

Cut a stick of butter into pea sized cubes, add to dry ingredients and cut in with a pastry blender into well incorporated.

Mix 2/3 cup buttermilk and 1 tsp vanilla together.

Take buttermilk mixture and a tiny bit at a time add it into the dry ingredients, patting it in. The goal is to barely get all the dry out without making any part of it soggy and with a minimal amount of kneading. I usually work my way from one side of the bowl to the other, just scraping a small amount of the flour mixture to the bottom of the bowl, pouring a small amount of buttermilk over it, patting it down, then moving that combined portion to the other side of the bowl, repeating until I reach the other side.

Once you have that all reasonably well incorporated, flip the mixture onto something clean and press it all together. You really don’t want to knead it much at all, just press it together, flip it 90 degrees and do so again, repeat a few times. There will be some dry spots and some wet spots, that’s ok. You just need it to roughly hold together.

Cut the dough in half and make a 7" disk out of each half. Stick whatever you want on one disk (jam, jelly, berries) then put the other disk on top of it. Pinch the edges to join them. You can put any leftover buttermilk on the edges to seal them, and on top to create a glaze if you sprinkle some sugar on there too.

Cut the cylinder into 1/4s then 1/8s, put on a baking sheet with parchment paper, bake at 425 for 12-14 minutes.. better to take them out early than too late, I usually do 12 on the money.