Instructions

1. Preheat oven to 425F.
2. Use a cheese grater to grate the butter into a small bowl. Place the butter in the refrigerator to chill while you move on to the next steps.
3. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.
4. Add the grated butter to the dry mixture. Use a pastry blender or a fork to cut the butter into the flour mixture until it resembles coarse corn meal with some slightly larger pieces of butter.
5. Add the cold butter milk and stir with a spatula just until the dough forms a soft ball. Do not over mix.
6. Turn the dough out onto a lightly floured surface. Roll out into a triangle, about 1-inch thick. Fold the dough like a letter into thirds, then roll out again to 1-inch in thickness.
7. Repeat the letter fold a second time, then roll the dough out into a 9×9 inch square. Use a 3-inch round biscuit cutter to cut out 9 biscuits (or simply cut the dough with a knife to form 9 square shaped biscuits).
8. Place the biscuits on a baking sheet lined with parchment paper or a silicone baking mat. Brush just the top of each biscuit with a little buttermilk to give the finished biscuits a pretty shine (optional).
9. Bake the biscuits at 425F for 10-15 minutes, until golden brown around the edges.
10. Brush the hot biscuits with melted butter.
11. Serve the biscuits warm with butter and jam, apple butter, or gravy.