Preheat oven to 425˚F with rack in the center of the oven.

In a large bowl, whisk together the flour, baking powder, sugar and salt. Set aside.

Using a box grater, grate the butter over the large holes onto a small baking sheet lined with a paper towel or parchment. Return the butter to the freezer for 10 minutes.

Add the butter to the bowl and mix into the dry ingredients using a cold fork or pastry blender.

Stir the buttermilk into the flour mixture and stir until the dough begins to come together. (If the dough still seems too dry, add 1-2 tablespoons buttermilk or milk to the mix.)

Turn the dough onto a lightly floured surface and shape the dough into a 1 1/2 inch thick rectangle.

Fold the dough in half and pat it down into a second 1 1/2 inch thick rectangle. Repeat the folding process 5-6 more times.

Shape the dough into a final rectangle approximately 1 inch thick.

Using a 2 inch biscuit cutter, press straight down through the dough to cut out the biscuits. (Do not twist the cutter so you do not seal the edges.)

Gently press together the scraps of dough and shape into another 1 inch thick rectangle. Repeat the cutting process until all the dough has been used.

Arrange the biscuits on a baking sheet lined with parchment and brush the tops with the cream or melted butter.

Bake for 12-14 minutes or until the biscuits are puffed up and golden brown.