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Position a rack in the center of the oven and heat the oven to 450F. Lightly flour a large rimmed baking sheet.
Sift all of the dry ingredients into a large, wide mixing bowl. Making a well in the venter and pour in 1 1/2 cups of the buttermilk. Stir with one hand, fingers apart, moving in circles to incorporate the buttermilk into the dry ingredients. If necessary add more buttermilk 1 Tbs at a time until the dough just barely comes together. Do NOT overwork.
Turn the dough out onto a well-floured surface and pat into a round about 6 3/4 inches in diameter and 1 1/2 inches high in the center. Invert the round so the floured side is on top. With a thin sharp knife score a cross on the dough about 1/4 inch deep.
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