Whisk together the flour and salt in a large mixing bowl. Add the butter and mix using a pastry blender or a fork or two knives. For flaky biscuits, mix until the butter is the size of small peas. For tender biscuits, mix until the butter is the size of fine crumbs.

Form a well in the center of the dry ingredients. Slowly add the buttermilk and continue mixing. Add just enough buttermilk until the dough comes together and pulls away from the sides of the bowl. Do not overmix.

Transfer the dough to a lightly floured surface. Knead the dough gently 2-3 times until it holds together for rolling. Roll the dough into a circle about 1/2-inch thick. Use a 2-inch biscuit cutter to cut the dough into rounds. Gather the dough and re-roll as necessary.

Place the biscuits on the prepared pan. For crisper sides, place the biscuits an inch apart. For softer sides, place the biscuits so that they are almost touching.

Bake 8-10 minutes or until golden brown.