2 C flour shift with 2-1/2 tsp baking powder and 3/4 tsp Kosher salt.
In a medium bowl with shifted flour mixture, add 3 TBsp of room temperature Butter.
Use finger to rub them into flour.
Cut 3 Tbsp of cold Butter and slice them into cubes.
Use fingers and mash cold butter with flour between fingers... most of them should be in flat floured shapes. Add 1/2 C Buttermilk and 1/4 C water by spreading liquid all over the dry ingredients.
Allow liquid to be absorbed.Use hand to 'toss' moist flour to form shaggy dough. Do not knead, yet.
Transfer to lightly floured work surface.
If there are some dry flour mixture still, then add teaspoonful or drops of buttermilk. Let it absorb.
Form the dough into round by gently pressing them into disc shape. Roll out a bit with rolling pin.
Cut out with Biscuit cutter. Place on baking sheet by placing them close to each other.
Cover. Set it aside to rest while waiting for oven to come to temperature.
Heat oven to 435'F.
Roll it out gently and cut out with Biscuit cutter or Cut out with . . . pizza cutter, it would work also. But don't use knife and Press Down into the dough. That would "Seal" the cut edges.
Bake until golden. Check around 12 minutes and Brush with Egg wash - egg yolk and milk, if you wish. Or brush top with butter when done.