Line a baking sheet with parchment paper or a Silpat baking mat.
In a large bowl, whisk together the flour, baking powder, salt and sugar.
Using a box grater, grate the cold butter into the flour mixture and gently use your hands to mix it together, working the butter into the flour mixture with your fingers.
Stir in the buttermilk, mixing just until combined.
Lightly flour your work surface. Transfer the dough to your work surface then gently knead it just until it comes together.
Using a rolling pin, roll the dough until it is 1/2-inch thick. Fold it in half and then in half again (to form layers) then roll out the dough again until it is 3/4-inch thick.
Using a 3-inch circular cookie cutter, cut the dough into biscuits then transfer them to the prepared baking sheet. (Scraps can be rerolled one time; See Notes)
Brush the tops of the biscuits with buttermilk then place the baking sheet in the freezer for 15 minutes. (See Note.)
Preheat the oven to 425°F.
Bake the biscuits on the center rack for about 15 minutes or until they have risen and are golden brown. Remove them from the oven and allow them to cool slightly before serving with Honey Butter (recipe follows).