Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.

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

Add the cold butter cubes to the flour mixture. Use a pastry cutter or fork to work the butter in until the mixture resembles coarse crumbs with pea-sized bits of butter throughout.

Pour in the cold buttermilk and gently stir just until the dough comes together. Do not overmix—the dough should look slightly shaggy.

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about ¾-inch thick. Fold the dough over itself once or twice for extra flaky layers, then pat it back out.

Use a biscuit cutter or glass to cut straight down—do not twist. Place biscuits close together on the prepared baking sheet for soft sides, or spaced apart for crisp edges.

Bake for 12–15 minutes, or until the biscuits are tall and golden brown on top.

Serve hot with butter, jam, honey, or gravy.