Preheat oven to 425 degrees.
If you don't have buttermilk, you can use 1 TBSP of vinegar mixed into plain milk. Let set 10 minutes before using.
In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar.
Using a cheese grater, grate the very cold butter into the flour. Using your fingers, lightly break up any big clumps, or until the butter is pea sized and fully incorporated.
Make a well in the center, and pour in 1 cup of the buttermilk (reserve 2 TBSP for later)
Mix lightly until you have a shaggy dough.
Optional: Pop the dough into the freezer for 15 minutes to make sure the butter is still nice and cold (that's what gives us flaky little pockets).
Dump the dough out onto a floured surface. Pat into a 1 inch thick rectangle. Fold into 1/3's like you're folding a letter. Turn 90 degrees and fold again.
Gently pat the dough back into a 1 inch rectangle.
Use a 3 inch biscuit cutter to make about 6 giant biscuits.
Place on a parchment lined sheet pan pretty close together. Brush the tops with buttermilk, and some crushed black pepper.
Bake for about 10 minutes. Increase the oven heat to 450 degrees, and bake an additional 5-10 minutes, or until they're golden brown.
