Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until thoroughly combined.
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips (working quickly) to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining. Do not overmix.
- Make a well in the centre and pour in the cold buttermilk all at once. Mix gently with a fork until just combined into a shaggy mass. Do not knead.
- Turn the dough out onto a lightly floured surface. Gently press the dough together until it holds its shape. Pat or roll to a uniform thickness of about ¾ inch.
- Dip your biscuit cutter in flour. Press straight down firmly to cut the rounds. Avoid twisting the cutter.
- Place the cut biscuits close together on the prepared sheet for softer sides, or slightly apart for crispier sides. Gather the scraps, press together lightly (one final press only!), and cut any remaining biscuits.
- Brush the tops lightly with melted butter (optional). Bake for 12–15 minutes, or until risen high and the tops are golden brown.
- Remove from the oven and brush tops immediately with a little extra melted butter if desired. Serve warm.