Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Prepare work area by generously flouring a flat surface for working dough. Place roughly 1/4 cup flour in a nearby cup for dusting your hands. Set aside for now.
Grate frozen butter like you would cheese. Keep grated butter cold by placing it in the freezer while preparing the next step.
In a medium bowl, sift together flour, baking powder, salt, and sugar.
Remove butter from freezer. Using a fork, mix frozen butter in with dry ingredients. Mix and fluff mixture so that grated butter is thoroughly covered by the dry ingredients.
Create a well in the center of the dough and pour in buttermilk. Using your hands, kneed and work dough until all the dry ingredients are absorbed. Dough will be very sticky - use nearby 1/4 cup of flour to dust your hands and pat the outside of the dough to form a ball.
Place dough ball on work surface. Add more flour to your work space or hands as needed. Flatten dough into a 9x5 inch rectangle, then fold dough in thirds f(like an envelope). Flatten dough into another 9x5 and fold in thirds again. Repeat the process one more time. This is the process that creates flaky layers in the biscuits.
Flatten the dough so that it is about an inch thick. Using a biscuit cutter, press straight down (do not twist or turn) to cut biscuits. To get last few biscuits, gently pinch dough together - do not roll or it will ruin the dough folds. When finished, place cut biscuits on prepared baking sheet.
Bake biscuits for 15 minutes. Serve immediately.
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