Mix It.  Set up the three bowls (Flour, Fat and Buttermilk).  Pour the Flour Bowl into a food processor and give it a couple of quick pulses to mix the dry ingredients.  Pour the Fat Bowl into the food processor and give it enough quick pulses to just combine into a crumbly mixture.  Pour the Buttermilk Bowl into the food processor in four installments, pulsing after each installment to just combine.  When done, you should have a very moist ball of dough in the food processor. 

Cut It.  Turn the dough out onto a floured surface.  Use a floured rolling pin and roll the dough to about 16 inches round and 1/4 inch thick, adding flour to the rolling pin as needed to prevent sticking.  Fold the four sides of the circle to meet in the center so now you have an 8-inch square about 1/2-inch thick.    Fold the square in half lengthwise, then crosswise, so now you have a 4-inch square about 2 inches thick.  Use the rolling pin and carefully roll the 4-inch square into an 8-inch square.  Cut into 2-inch by 2-inch squares so you end up with 16 little biscuits (I use a rolling pizza cutter dipped in flour to keep it from sticking). 

Cook It.  Preheat the oven to 450 degrees.  Put the 1/4 cup of butter into a large skillet and slide the skillet into the oven while it is preheating.  When the oven hits 450 degrees, remove the skillet, flip the dough in the melted butter (so top and bottom are buttered), arrange the bicuits in the skillet so they are touching, and slide the skillet back into the oven until the biscuits are golden on top (about 10 to 12 minutes).  

Our comments:  Cooking good biscuits is harder than you think.  There's some science.  You need "self-rising" flour (it already has baking soda and salt).  Baking powder goes bad over time, so use the new stuff.  There's some art.  Keep food processor time to a minimum.  Biscuits don't like to be over-worked.  All the rolling, folding and cutting is just my attempt to remake the flaky layers that remind me of the old Pillsbury Hungry Jack biscuits I loved growing up.  You can skip all that and use your hands to form the dough into biscuit balls (you might have to flour your hands to keep the dough from sticking).  Leftover biscuits make great Strawberry Shortcake (just add whipped cream and strawberry jam).