Preheat oven to 450°

Place a stick of butter in the freezer ahead of time so it can start to get really cold. If you are making your own buttermilk (instructions listed above) use this time to go ahead and prepare the buttermilk, then place it in the fridge so it stays cold.

In a large bowl measure and whisk together flour, baking powder, salt and sugar.

Remove the butter stick from the freezer and carefully grate into the flour bowl. Grate 7 tablespoons of the butter and reserve 1 tablespoon to melt and brush on the tops of the biscuits once they’re done.

Next form a small well in the middle of the flour bowl and slowly add the cold buttermilk to the bowl (reserve 2 tablespoons of buttermilk). With a spatula, gently fold/mix the dry and wet ingredients just until the dough starts to come together. Don’t overmix!

Place biscuit dough on a floured surface (I use parchment paper with a little flour sprinkled on top). Gently pat the dough with flour-dusted hands and work into a rectangle shape. Next fold the dough into thirds like you are folding a letter (as shown in pictures above). Gently pat and form the dough back into a solid rectangle and repeat the letter folding step 2-3 more times. This helps make beautiful, flaky layers in the biscuits.

Pat the dough into a ½ inch thick rectangle and begin cutting the biscuits with a biscuit cutter or whatever you have (I prefer to use the top rim of a mason jar).

Place biscuits on a lightly buttered cookie sheet with the sides slightly touching each other. Bake in a preheated oven for 13-15 minutes or until the tops are golden brown. Remove promptly from the oven and brush the tops with melted butter. Enjoy!