Combine in a medium bowl, cover, and place in the refrigerator to chill
Biscuits
Preheat oven to 425º F. Add the dry biscuit ingredients to a large mixing bowl. Using a pastry cutter, fingertips, or two knives, cut in the butter until the mixture resembles coarse meal. It should still have a few pea-size chunks of butter left in the mixture. Add the buttermilk and mix with a fork until just moist.
Turn dough onto a lightly floured board or pastry cloth. Knead lightly 2 or 3 times, folding it over on itself a few times until it holds together. Do not overwork the dough!
Gently roll out dough to 3/4-inch thickness. With cutter 2-1/2 inches in diameter, cut out 7 biscuits. Place one in the center of a greased 8-inch layer cake pan. Arrange remaining biscuits around it.