Preheat your oven to 375 degrees.
Place all of your ingredients, except the buttermilk, in the bowl of a food processor.
Pulse the blade a few times until all of the ingredients are thoroughly mixed and the butter has been broken down into pea sized pieces.
Add buttermilk to flour mixture in the food processor and combine all ingredients are uniform and combined, without over mixing.
If not using a food processor, add all of your dry ingredients together in a mixing bowl, and then add the butter, cut into small pieces, work the butter between your fingers with the flour mixture until all of the butter has been broken down into small pea sized pieces. Add the buttermilk and use a spatula to combine.
Place parchment paper, or a Silpat, on a baking sheet, and using a ice cream scooper, drop 7-8 biscuits on prepared tray.
Bake for 30 minutes, give or take, until browned on top, turning the tray once halfway through baking if necessary.
These biscuits will fall a bit as they bake, because they don't have as much gluten as traditional flour, but they have a nice nutty flavor and are delicious.