Preheat your oven to 425F. Cover a large baking sheet with parchment paper.

In a large bowl, combine flour, sugar, and salt. Use a fork or pastry blender to mix in cold butter until the mixture is crumbly and the size of peas.

Slowly add buttermilk, stirring until the dry ingredients are just moistened.

Transfer the dough onto a lightly floured surface and gently knead it 3 to 4 times. Press the dough to 1-inch thickness. Do not overwork the dough, as it can make the biscuits tough.

Using a biscuit cutter dipped in flour, cut the dough without twisting the cutter. Always flour your biscuit cutter between each cut.

Place the biscuits on the pan, ensuring they touch to rise properly (this is important). Gently press down the top of each biscuit with your knuckles; brush the top of the biscuits with melted butter.

Bake the biscuits until they turn golden brown, which should take around 20 to 25 minutes. Let them cool on the pan for 5 minutes, and then serve them immediately with butter, jam, honey, or sorghum molasses!