Combine flour, baking powder, sugar, and salt in a large bowl and mix well.

Grate your cold butter using a cheese grater, then add to the flour mixture and mix to combine.

Add buttermilk and stir until combined.

Transfer your dough to a well-floured surface and gently work the dough together. If the dough is too sticky, add flour until it is manageable.

Use a rolling pin to roll the dough to about 1/2” thick, cut into thirds and stack on top of each other. Then use the rolling pin to flatten to 1/2” again, cut into thirds and stack on top of each other.

Finally roll the to 1" thick, lightly dust a bench scraper with flour or a knife.

Cut off the edges of the dough so that you have a nice rectangle, press the bench scraper straight down into the dough being careful to not move the scraper side to side and divide the dough into 6 biscuits.

Place the biscuit onto your prepared baking sheet.

You can then carefully form edges that you cut off your dough into a biscuit. This one will not look as pretty as the others, but will still taste amazing.

Bake the biscuits for 12 minutes or until tops are beginning to just turn lightly golden brown.

If desired, brush with melted butter and sprinkle with flakey salt immediately after removing from oven. Serve warm and enjoy.