Use a cheese grater or food processor to grate cold butter.
Place grated butter into the freezer for 15-20 minutes.
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
Whisk together flour, salt, baking powder, and sugar in a medium sized bowl or pulse together in the base of a food processor that has been fitted with a plastic dough blade.
Using a pastry cutter, or 2 forks, cut the butter into the flour mixture, until the butter is the size of peas and distributed throughout the flour. Alternatively, if using a food processor, add the butter to the flour and pulse several times until the butter is the size of peas.
Pour in buttermilk into bowl or food processor. Mix with a wooden spoon until just combined or pulse in a food processor 3-5 times until buttermilk is evenly distributed into the flour mixture, being careful to not overwork the dough.
Lightly flour a working surface, and turn out the dough onto the surface. Using your hands, gently fold the dough together and then fold the dough over itself 3-4 times.
Lightly pat into a 1-inch circle.
Using a 2-¾" round biscuit cutter, cut out 4 biscuits, as close together as possible. Gently pat scraps back together to cut out another 2 biscuits, for 6 biscuits total.
Place biscuits onto the prepared pan, about 2 inches apart. If desiring golden biscuits, brush each biscuit with additional milk or buttermilk.
Bake for 12-14 minutes, keeping in mind they will not brown as much as rolls, so do not overbake.
It is CRUCIAL for the ingredients to be chilled thoroughly before making the biscuits to keep them light and fluffy. Flour: All-Purpose or whole white wheat flour is best for homemade biscuits.For Homemade Buttermilk, pour 1 teaspoon lemon juice or white vinegar in a glass measuring cup, pour milk into a measuring cup until it reaches ¾ cup total.Parchment Paper not only helps to keep the biscuits from sticking to the sheet pan but also prevent the biscuits from overbrowing. If you do not have parchment paper, bake these biscuits on an ungreased, nonstick baking sheet.Butter: Use ICE-COLD unsalted butter for best results. You can cube up the butter into ¼-inch cubes and then freeze for 10 minutes before preparing the biscuits, instead of grating the butter, but I do find the biscuits turn out better using grated butter. To Freeze Biscuits: Transfer the unbaked, cut biscuits to a parchment-lined cookie sheet. Place the cookie sheet in the freezer. Once the biscuits are frozen solid, place in a resealable freezer bag, and freeze for up to 3 months. To Bake the Frozen Biscuits: Preheat the oven to 475°F. Line a cookie sheet with parchment paper. Arrange the frozen biscuits on the sheet leaving at least 2 inches between each biscuit. Brush with buttermilk if desired and bake for 5 minutes. After 5 minutes, lower the heat to 425°F and continue cooking for 10 minutes or until the biscuits are just slightly golden.