Prepare the butter then place in fridge while the rest of ingredients are readied.

Measure dry ingredients. Add butter and toss, then pinch between fingers, breaking down, but leaving many, many small “smashed” pieces of butter in flour. Add the 3/4 cup of buttermilk, tossing with a fork.

It should be slightly moist but not wet, and hold together if a small amount is squeezed between your fingertips. If it seems too dry, add the more butteermilk, a tablespoon at a time.

Turn on to lightly floured counter, fold dough over several times or knead gently 5 to 6 times until dough comes together. Pat the dough into a rectangle about 1/2 inch thick; it should be about 13 x 9 inches. Lightly roll over the top with a rolling pin to smooth top.

Using a two and a half-inch biscuit cutter or similarly sized glass or jar, stamp out (pushing straight down and not wiggling). If making individual ramekins, use the top of the ramekin as a guide, cutting slightly smaller than the ramekin. Note: these biscuits can be cut into other desired sizes or shapes.

May be covered and held at room temperature for up to two hours, although best if added to the top of the casserole immediately..

Bake as casserole directs, generally 30 minutes for a large pan and 20 to 25 minutes for individual ones.

In a pinch:

• Cake flour may be omitted and replaced by a mix of cornstarch and all-purpose flour. Add 1 tablespoon cornstarch to the bottom of a measuring cup and fill with flour to the 1 cup measure.
• Buttermilk may be omitted and replaced by a mix of vinegar and milk. Add  2 1/2 teaspoons of vinegar to the bottom of a measuring cup and fill with milk to 3/4 of a cup measure. Best if sits for 10 to 15 minutes to clabber.