Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. This helps prevent sticking. It also makes cleaning easier after baking.

In a large bowl, add flour, baking powder, salt and sugar. Mix everything well. Make sure the ingredients are evenly combined for the best biscuit texture.

Add cold butter cubes into the flour mixture. Use a pastry cutter or fork. Mix until it looks like coarse crumbs. Small butter pieces are important for flaky layers.

Pour cold buttermilk into the mixture. Stir gently with a spoon. Do not overmix. The dough should look soft and slightly sticky. This keeps biscuits light and fluffy.

Lightly flour your work surface. Place the dough on it. Gently pat it into a rectangle. Fold it once or twice for layers. Do not knead too much.

Use a biscuit cutter or glass. Press straight down without twisting. This helps biscuits rise better. Place them on the baking sheet close together.

Bake for 12–15 minutes. The tops should turn golden brown. Keep an eye on them to avoid overbaking. Every oven works a little differently.

Remove from the oven and let cool slightly. Serve warm with butter, jam, or honey. Enjoy the soft and fluffy texture.