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Pour in the buttermilk and mix/pulse only until just combined. The dough should start to come together but you don’t want to overmix the dough. If there are lots of dry patches throughout the dough, add a bit more buttermilk, just a tablespoon or two at a time until the dough comes together (it’s ok to have dry bits here and there).
Scrape the dough out of the food processor or bowl onto a lightly floured counter.
Gently pat (do not roll with a rolling pin!) the dough to about 1/2-inch thick. Gently fold the dough in thirds (see visual below), repeating three times and pressing gently to 1-inch thick after each fold. These folds, combined with the cold butter, are what help to create flaky layers.