Instructions:
- Whisk together flour, baking powder, sugar, and salt in a large bowl.
- Add the chilled, cubed butter to the dry mix. Use a pastry blender or your fingertips to quickly work the butter into the flour until the largest pieces resemble small peas or flat flakes. Do not over-mix.
- Pour in the cold buttermilk all at once. Use a rubber spatula to gently mix until just combined. The dough will look shaggy and slightly dry.
- Turn the shaggy dough out onto a lightly floured surface. Gently press it into a rough rectangle, cover it, and refrigerate for 30 minutes.
- Lightly flour your surface. Roll the chilled dough into a rectangle approximately ½ inch thick. Fold the dough like a business letter (one third over the centre, then the other third over that). Turn the dough 90 degrees, cover, and chill for another 15 minutes.
- Repeat the rolling and folding process one more time, followed by a final 15-minute chill.
- After the final chill, roll the dough to a uniform thickness of ¾ inch. Dip the biscuit cutter in flour and press straight down firmly—do not twist. Place the cut dough onto a baking sheet lined with parchment paper.
- Preheat oven to 425°F (220°C). Bake for 12–15 minutes, or until well-risen and golden brown on top.
- Immediately brush the hot tops with melted butter, if using. Serve warm.