If you're using salted butter or margarine, in a recipe instead of unsalted butter, typically I eliminate the added salt, but for this one don't. You may be able to reduce it a little from the 1 Tsp, but don't forgo it all together.
When baking, the original recipe called for the rounds to be placed on a cookie sheet for baking. I always place them in my two very thick bottomed, oven safe fry pans because you can nestle them really close together and the heat comes off of the sides of the pan as well. Try push the rounds right next to each other, and then for some, leave some space in between. It makes for a completely different biscuit whichever way you choose.
Of course this recipe would work just fine if you did not use a food processor and instead went about things the old fashioned way aka cutting in the butter, keeping your hands cold, etc. However, the food processor is very easy, and helps you avoid over handling and heating up the dough which needs to be kept as cold as possible.
I typically double the batch and they don't last anymore than 24 hours.
Recipe from Southern Food.
Ingredients:2 C. Flour
1/4 Tsp. Baking Soda
1 Tbsp. Baking Powder
1 Tsp. Salt
6 Tbsp. Unsalted Butter, cold
1 C. Buttermilk
Directions:~Preheat oven to 450 F
~Place dry ingredients into food processor and pulse a couple of times to combine
~Place butter into food processor and pulse until mixture becomes course meal
~Add buttermilk and mix only until combined, mixture is very wet so if it appears too dry, add a bit more buttermilk
~Place dough onto a floured surface and gently fold it approximately 5 times, then pat until it is 1" thick, do not roll
~Use a round cookie cutter to cut out rounds
~Can knead the scraps together and pat again to get more rounds, but won't be as good as the original
~Place biscuits onto a cookie sheet
~Bake for 10-12 minutes or until light golden