Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.

In a large bowl, add flour, baking powder, sugar and salt. Mix using a whisk.

Using a hand grater grate cold butter into flour mixture. When you get to the end of the stick, you can just cut it into small pieces.

Mix the butter into the flour mixture with your fingers or using a pastry butter. The batter will be lumpy from the butter. Be careful not to overmix, the butter should be small pea size within the flour.

Add buttermilk and mix until just combined.

Flour a clean counter or a silicone pastry mat, Avoid continuing to mix it as it will overwork the dough and activate the gluten, resulting in flat biscuits.

Using a light touch, use the palm of your hand to push the dough together, it will look and feel crumbly but it will come together quickly. Push into the shape of a rectangle.

Using a bench scraper or spatula, fold it in thirds. Right side and then fold the left side.

Turn the dough horizontally. Using a rolling pin, roll it into a rectangle, fold in the sides and turn it again.

Do this about 2 or 3 times. This is done to create the flaky layers of your biscuits.

After the 2nd or 3rd time, push the dough down again shaping into a circle or larger rectangle, about ¾ “ to 1” thick.

Using a 2.5” biscuit cutter, push down straight, into the dough. Do not push and turn the cutter as it may seal the dough and keep the biscuits from rising properly.

After cutting out biscuits, gather dough scraps together and use a rolling pin to flatten to ½ to ¾” thick and continue cutting out more biscuits until you run out of dough.

Place each dough circle onto the prepared baking sheet.

Bake in the oven for 15 to 20 minutes or until they are puffed up and have a golden top.

Take them out of the oven and using a pastry brush, brush the tops with melted butter before serving.