Southern buttermilk biscuits, chicken gravy

1 Cup flour

1/8 tsp baking soda (to compensate and react with acid in buttermilk)

1 + 1/2 teaspoons baking powder (to pick up where baking soda and buttermilk leave off)

1/8 teaspoon salt.

2 Tablespoons buttermilk powder (I just discovered this stuff. Love it.) 

3 Tablespoons cold butter cut thinly off the stick then rapidly rubbed in never allowing the heat of your hands touch butter for more than a second.

1/2 Cup ice cold water stirred in with a fork or a knife. 

The cold dough dumped onto a piece of plastic wrap stretched out flatly and pressed. The plastic wrap used to fold the flattened dough in half then flattened again. Repeated for as many times as layers you want to build in without overworking the dough. The more the gluten develops by flattening then the tougher the biscuits will be.