Always a classic. Always a hit. Biscuits and gravy, breakfast sandwiches…And be sure to make extra so you can use leftovers for No-bake White Chocolate Cheesecake!
Pre-heat oven to 375. Combine flour, sugar, baking powder and salt in a medium mixing bowl. Use a pastry blender or knife and fork to cut batter into flour mixture until it resembles coarse meal (if you have a stand mixer, use dough hook fitting to mix).
Gradually add buttermilk, tossing with a fork. Gather dough into a ball; knead once or twice on a heavily floured surface. Roll out dough to 3/4-inch thickness. Use a 3-inch round biscuit cutter to cut dough. Transfer to a parchment-lined baking sheet. Bake 18 to 20 minutes or until biscuits are very pale golden brown. Transfer to wire cooling rack. Server warm or at room temperature with additional butter. Store leftover cooled biscuits in foil at room temperature. Before serving, warm in a 350 degree F. oven for 5 minutes.