• Preheat oven to 450 degrees.
• Mix together flour, baking powder, salt, sugar.
• Cut butter into flour with pastry cutter or simple use hands to mix in, but not smear.
• At this point put the flour and butter mixture into freezer for 15 minutes.
• This is a good time to make your own buttermilk if you don't have buttermilk. I prefer the store bought, but if you don't have it on hand, see below.
• Add a pinch of baking soda to the buttermilk. (This is a good tip!)
• Take flour mixture out of freezer.
• Add in 3/4 cup buttermilk. If you are using all purpose flour (not the soft wheat flour) you will probably need to add up to 1/4 cup more buttermilk. Add a tablespoon at a time. Stir with a wooden spoon. Mixture will be wet and sticky. You want that.
• Flour the counter or mat. You can at this point continue to make the biscuits in the bowl you've mixed it in, if there is room and the bowl has a flat bottom. (I use a wooden salad bowl. Makes clean-up easy). Watch the video to see how.
• Flour hands and form into a ball. Knead no more than 8-10 times with hands. Less is best. Pat down to an inch and a half thickness.
• Using a biscuit cutter, cut biscuits with up and down method. Do not twist.
• Place on baking sheet or cast iron pan, touching. Brush with milk.
• Bake for 15-18 minutes. Check at 15. All ovens are different.
• Brush with butter when they come out of oven.

Make homemade buttermilk. (if you don't have regular buttermilk)

• Pour 2 teaspoons white vinegar into measuring cup. Fill cup with whole milk up to 3/4 cup. Let sit until milk thickens.