Whisk the flour and baking powder together. Add the sugar and the salt. Make sure the dry mix is even.

Cut the cold butter into small cubes. Add them to the dry flour mixture. Use your pastry blender for this task.

Mix until it looks like coarse crumbs. You should still see small butter bits. These bits make the flaky layers.

Make a well in the center now. Pour the cold buttermilk into the hole. Stir gently until the dough just forms.

Turn the dough onto a floured surface. Fold it over itself several times. This builds the layers inside the dough.

Pat the dough into a thick circle. Use your cutter to make the rounds. Place them onto your prepared baking sheet.

Brush the tops with extra buttermilk. Bake for about fifteen to eighteen minutes. Wait until they are golden brown.