Mix together the flour, salt, baking powder, and sugar (or sugar sub). Use your fingertips or a pastry cutter to work the butter into the flour mixture. You want it to look like like a course meal with little pieces of butter visible

Pour 1 cup buttermilk into butter and flour mixture and stir with a spoon until dough starts to come together. If dough seems dry, drizzle in more buttermilk and work the dough until it just comes together and is cohesive. Then use your hands to mix. Keep in mind that you may not need all the buttermilk. Be careful not to overwork dough.

Dust a counter with flour and turn dough out onto the floured surface. Flatten and shape into a rectangle using your hands. Use a rolling pin to roll to 3/4" thick. Fold the dough in thirds (like a piece of paper before you put it in an envelope) and then use the rolling pin to roll to 3/4" thick again, this will give you those flaky layers

Cut as many biscuits as you can with biscuit cutter (or the rim of a drinking glass or jar). Then reshape the extra dough and cut again. You should have between 12-16 biscuits (depending on the size of the biscuit cutter or class rim you use)

Place your biscuits about a 1/4' apart on parchment covered cookie sheet. Brush the tops with buttermilk. Chill in the fridge for 20 minutes

Preheat oven to 425 degrees and place oven rack in center of oven

Bake time depends on the size of your biscuit. Smaller biscuits (2-2 1/2") Bake for 10-12 minutes or until a little golden. Larger biscuits (3-3 1/2") bake for 12-14 minutes. Serve with butter, jam or my orange pomegranate butter (linked in blog post above)