Set your oven to 425°F (220°C). Line a baking sheet—no greasing needed.

In a big bowl, stir together the flour, baking powder, sugar, and salt.

Drop in the cold, cubed butter. Use a pastry cutter or your fingers to work it in until the mix looks like crumbs.

Add the cold buttermilk. Stir with a fork just until it forms a rough, sticky dough. Don’t overmix.

Put the dough on a floured surface. Gently knead it a few times. Pat or roll it out to ½ inch thick.

Cut out biscuits with a cutter or glass. Press straight down—no twisting. Place them on the sheet. Let them touch for soft sides, or space them out for crisp edges.

Bake for 12–15 minutes until golden on top and light brown underneath.

Brush the hot biscuits with melted butter. Let cool slightly, then enjoy warm.