Buttermilk Biscuits

Preheat the oven to 425°F/220°C, or 200°C fan oven, and line a sheet pan with parchment paper.

If using a food processor: To the jug of a food processor, add flour, baking powder, salt, sugar, and cold butter. Pulse a few times until the mixture is crumbly and resembles coarse sand. Do not over-mix.

If using a pastry cutter, in a bowl combine flour with baking powder, salt, sugar, and cold butter. Cut the butter into the flour mixture until crumbly.

To the flour-butter mixture, add cold buttermilk. And mix with a spatula gently until just combined.

Lightly flour a clean surface, and turn the dough onto the surface and gently bring it together with floured hands.

Using your hands flatten the dough into a ¾ inch-thick rectangluar disk, then fold one side to the center, and then the other side to the center, and fold the whole thing over again. Repeat two times and you should end up with a ¾-inch thick rectangle.

Dip a 3 inch biscuit cutter into flour, and cut the dough but DO NOT twist. Remove onto the prepared sheet pan, and brush the tops with buttermilk using a pastry brush.

Bake in the preheated oven for 16-18 minutes.

Remove from the oven and brush with melted butter while the biscuits are still hot.