3. When adding buttermilk, stir only until the flour is just moistened. The dough may still look slightly dry and crumbly, but it will come together when being shaped. Resist the urge to add more liquid.
4. Turn out the dough onto a lightly floured surface, and pat it together into a 10×8-inch rectangle. Press the sides in toward the center.
5. Using a pastry scraper, a pizza cutter, or a sharp knife, cut the dough into quarters.
