Preheat oven to 425 degrees F.

Combine the flour, sugar, baking powder, and salt into a mixing bowl. Mix with a whisk to distribute everything evenly.

Cut in the butter using your hands, fork, or pastry cutter. We prefer using our hands because it's a little quicker, but a little more messy.

Mix in 3/4 of the buttermilk and bring together. If your dough feels too dry, use a little bit more butter milk. The exact amount of buttermilk you need will vary depending on the flour.

Dust counter with 1/8 of a cup of flour.

Pour dough out onto the counter.

Using your hands, smash the dough into one mass.

Using your hands to flatten the dough until it's roughly 1/2 inch thick.

Fold the dough in half and flatten again until 1/2 inch thick.

Repeat the folding and flattening steps 6-8 times. This is an important steps as this gives the biscuits layers.

Using a rolling pin, roll the dough out until it's a 1/4 inch thick.

Use a biscuit cutter or pastry ring to cut the biscuits into the size your prefer. Push straight down through the dough and then twist the ring slightly

Place your biscuits onto a greased baking sheet and bake for 12-15 minutes. The thinner you make your biscuits the shorter the cooking time.

Remove from the oven and let cool.

Slather each biscuit in butter and/or jam.