Buttermilk biscuits are very high in fat content, but oh so ever tasty. The two things I would really change about the directions... only mix the flour and butter first.. until you get the mealy look to it, then never ROLL out the biscuit dough if you want fluffy biscuits. For 17 years I made biscuits for a living. You want to handle the dough as little as possible. After it is mixed, form a ball and press down to about 1 inch thickness, then fold over and press down again into 3/4 inch thickness then use the rolling pin to just smooth out the top. The least you work your dough, the fluffier and moister tasting they will be. And always use the least flour for rolling as possible also. If you also put your cutter in flour each time before you make a cut, the biscuits will pull open evenly.
Oh man...now I am sooooo hungry for them... guess I know what I am making for supper tonight. smiles lol