Directions

Heat oven to 400F and line a baking sheet with nonstick parchment paper. Set aside.
Sift together flour, baking powder, sugar, and salt in a large bowl. Set aside.
Cut butter into dry ingredients until most of the butter pieces are no bigger than the size of a pea. Work fast so butter doesn’t melt.
Add buttermilk, using hand or wooden spoon to combine.
Transfer biscuit dough to well-floured surface and gently work dough together.
Once dough is combined, fold in half over itself and use hands to gently flatten layers together, repeating this step 5-6 times but taking care to not overwork dough. If dough seems like it is becoming resistant or warm, place in refrigerator for 20 minutes before working with it again.
Flatten dough to 1.5"-2” thick and cut into your desired shape/size.
Repeat until you have gotten as many biscuits as possible and place on baking sheet.
Bake for 12 minutes or until tops are beginning to just turn lightly golden brown.
Brush with melted chili crisp compound butter immediately after removing from oven. Enjoy!