Preparation Steps

• Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until evenly combined.
• Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
• Pour the cold buttermilk into the flour-butter mixture and stir gently with a wooden spoon until a shaggy dough forms. Do not overmix.
• Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick. Fold the dough over onto itself 2 times to create layers, then gently pat to 1-inch thickness again.
• Use a 2.5-inch biscuit cutter to cut out biscuits. Press straight down without twisting to help the biscuits rise. Place biscuits close together on the prepared baking sheet so sides touch.
• Bake in the preheated oven for 10–12 minutes, or until the tops are golden brown. Remove from oven and immediately brush tops with melted butter.
• Allow biscuits to cool slightly on the baking sheet for a few minutes before serving warm.