Preheat oven

1. Preheat oven to 425F.  If using cast iron skillet, preheat the pan as well.  When oven is preheated, melt butter in the castiron pan. If not using castiron, melt butter in 8×8 Pyrex baking pan. Set aside.

Prepare dough

1. In a medium bowl, mix together flour, sugar, baking powder, salt.  Stir in buttermilk.  Batter will be wet and sticky.
2. Pour batter into prepared pan.  Use an knife or off-set knife to smooth the top of the batter.  Some of the melted butter will be rising to the top of the batter – don’t worry, this is good!
3. Using a sharp knife, mark lines about 1″ deep to seperate the biscuits.   (No need to be super-precise here – it just helps divide the biscuits later!) If pan is square, make 9 squares, if using castiron, I still make 9 biscuits, although they are of several sizes.

Bake

1. Place in preheated oven until biscuits are golden on the top and if you touch them with your fingers or a knife they feel firm, about 20-25 if using the preheated castiron pan, or 25-30 minutes in a Pyrex pan.