St. Louis chef Kevin Nashan of Peacemaker Lobster and Crab restaurant serves these slightly sweet biscuits with his seafood boils; but even if you never throw a lobster or shrimp boil party, file this great recipe away.
Cut butter into small pieces; freeze 15 minutes. Meanwhile, place flour, sugar, baking powder and salt in a food processor. Add butter and pulse until the largest butter chunks are pea-size. (Or use fridge-cold butter and a pastry blender to do this by hand.) Transfer mixture to a bowl. Gently stir in 1 cup buttermilk; dough may seem dry. Cover and chill 15 to 20 minutes. Meanwhile, preheat oven to 450°.
On a well-floured surface, roll dough into a square-ish shape, about 1/2 inch thick. Fold into thirds, like a letter. Rotate the dough 180 degrees, roll again, and repeat folding. Roll out again, this time to a 3/4-inch thickness. Cut into biscuits with a sharp 2 1/2-inch round cutter. Gather and gently reroll scraps to cut a few more biscuits. Brush tops with melted butter, if desired. Bake until golden brown, about 14 minutes.