Sift together all the dry ingredients and slowly stream in the cold buttermilk or soured milk with light strokes just until liquid is absorbed.
Knead a few times until dough is smoother.
Divide and shape into 1/2 inch tall “cakes” that are round or oval in shape (usually about the size of your hand but they can be huge!) dust with enough flour to make them easier to handle.
Shallow fry in neutral oil, like vegetable or canola (though lard is delicious and certainly common) at a medium heat until the bottom crust has formed enough to hold everything together, flip and cook until golden on the other side.
Serve with your choice of sweet or savory toppings!
