Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.

Incorporate Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Work quickly to keep the butter cold.

Add Buttermilk: Make a well in the center of the mixture and pour in the cold buttermilk. Stir gently with a fork until just combined. The dough should be shaggy.

Knead the Dough: Turn the dough out onto a floured surface. Gently knead it a few times, just until it comes together. Be careful not to overwork the dough.

Roll and Cut: Roll the dough out to a thickness of about 1 inch. Use a floured biscuit cutter to cut out rounds. Place the rounds on the prepared baking sheet, with the edges touching for softer sides.

Bake: Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown on top.

Serve Warm: Once baked, remove the biscuits from the oven and let them cool for a few minutes on the baking sheet. Serve warm with butter, jam, or as desired.

Note: For extra flakiness, you can also fold the dough a few times before rolling it out, creating additional layers.