Preheat oven to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Whisk together.
Cut the cold butter into pea-sized pieces and work it into the dough using a pastry blender tool or the back of a fork (or your hands - just use your fingers to squeeze the flour-covered butter into smaller pieces). Stir the buttermilk in with a fork until just combined.
Turn the dough out onto a floured surface and sprinkle more flour on top. Fold the dough over itself and pat it back down 15 or 20 times. Use your hands to pat it into one thick piece about 3/4 to 1" thick and cut out shapes with a cutter or small glass turned upside down.
Spread out the pieces on a baking sheet and bake until fluffy and golden brown on top, about 10 to 12 minutes. Serve warm and freeze the leftovers for a rainy day.