Preheat oven to 375°F.
Sift flour, sugar, baking powder and salt into large mixing bowl. Add butter and rub in with fingertips until mixture resembles coarse meal.
Gradually add Organic Valley Cultured Lowfat Buttermilk, tossing with fork until large moist clumps form. Gather biscuit dough into a ball and roll out onto a surface dusted generously with flour.
Cut into 3-inch rounds & transfer onto a baking sheet lined with parchment.
Bake biscuits until tester inserted into center comes out dry, about 20 minutes (biscuits will be pale). Transfer biscuits to rack and cool to lukewarm.
To store biscuits, allow them to cool, and wrap tightly in aluminum foil and store at room temperature. Before serving, rewarm in 350°F oven for 5 minutes.
This recipe will make 6 servings.