Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
In a large mixing bowl, add your flour, baking powder, and salt. Give a good stir.
Add the room temperature stick of butter in small chunks.
Using your hands, squeeze the butter all through the flour until the flour looks sandy and crumbly.
Add one cup of buttermilk and stir with a spoon. Incorporate that first cup really well, then stir in the second cup.
Flour your work space and turn that dough out. Sprinkle flour on the top of it and coat your hands with flour to prevent sticking.
Knead that dough a few times, like literally just a few, until it comes together better for you and seems like actual dough and not so much batter. Pat it out into a rectangle that is about 1" thick.
Cut the dough into three strips horizontally, then four strips vertically to give you 12 little squarish biscuits.
Move them to the parchment and arrange them pretty close together. Putting them closer together forces them to rise up, and they'll push each other upwards, too.
Bake them for 20-25 minutes, checking for brown tops and pulling them when they are as brown as you prefer.