Page 277 - Turkey Book from Meathead

4| Pour in the buttermilk and stir it with a fork until the liquid and all the dry ingredients are absorbed. You should have a wet sticky dough. Stick it in the fridge for about 15 minutes.
5| Melt the 3 tablespoon hunk of butter and lightly paint a small baking pan or cookie sheet with it. Either way, thoroughly cover a section about 8 inches square with the butter. Butter the inner sides of the pan as well. When you are done, pick up the pan and look at it to make sure it is thoroughly buttered to prevent sticking. Do not be tempted to use a sheet of parchment paper or a silpat. Butter is crucial to getting a crispy bottom (and for flavor). Set the remaining melted butter aside for painting the top before baking.
5| Toss 3 to 4 tablespoons of flour on your work surface and coat your hands well with flour. Slide the dough onto the work surface and gently press it into a 6-inch square. It'll be about 1 inch thick. Fold the square of dough in half, flatten it out, and fold it again and again, at least 5 times. This folding