Cut 1/3 C Butter into Flour with a pastry blender until crumbly; add Buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3-4 times; Pat or roll dough to ¾inch thickness; cut with a 2-1/2inch round cutter, and place on a lightly greased baking sheet.
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