Preparation

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

• Whisk together the flour, baking powder, sugar and salt. Using a box grater, grate the frozen butter into the flour mixture, tossing to combine after every 2 tablespoons added.

• Add ¾ cup of the buttermilk and stir just enough to combine the dough, about 20 to 25 strokes. Add more buttermilk as needed to just combine the ingredients.

• Scrape the dough on a floured surface. Gently knead it with the palms of your hands about 10 times to form a dough ball. Work quickly so the butter doesn’t melt. Gently roll or pat the dough out to ¾-inch thickness.

• Flour a biscuit cutter or the rim of water glass and press straight down. Cut the dough into 12 biscuits, rerolling the dough as needed. Use the last scraps of dough to make a ball. Place the biscuits on the lined baking sheet.

• Bake for 20 minutes until they are just golden-brown. Let the biscuits rest 5 minutes before serving.