1. Preheat the oven to 375 degrees. Line a baking sheet with parchment or wax paper. <BR><BR>2. In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and, using your hands or a fork, work it in just until it's thoroughly incorporated and you have a smooth ball of dough. Don't overwork or overhandle the dough. <BR><BR>3. On a lightly floured surface, roll out the dough with a rolling pin to a circle about 7 inches in diameter, 1/2 inch thick. Using a small round cookie cutter or the rim of a shot glass, press out 12 one-inch rounds. If you like, you can reroll the leftover dough to make more, but the texture of these will be denser than the others. <BR><BR>4. Place the dough rounds on the baking sheet and bake until golden on top and brown on the bottom, for about 15 minutes.<br><br>Serve warm.<br><br>