1. Preheat the oven to 220°C (425°F (220°C)) and line a baking sheet with parchment paper.
2. In a food processor, combine flour, baking powder, salt, and sugar, pulsing until mixed.
3. Cut the chilled butter into 1.25cm (10-inch) cubes and freeze briefly if needed.

1. Add butter to the processor and pulse until the mixture resembles pea-sized crumbs.
2. Transfer to a bowl and gradually mix in buttermilk with a fork until a dough forms.
3. Knead gently on an unfloured surface, then roll into a rectangle.
4. Fold in thirds, roll out again, and fold once more.
5. Chill for 5 mins.
6. Roll dough to 2 cm thick, cut with a biscuit cutter, and place on the baking sheet.
7. Brush tops with buttermilk and bake for 15-17 mins until golden.

Serve the biscuits warm, split in half, and enjoy with butter or your favourite spread.