Turn your oven to 450 degrees Fahrenheit. Place the stick of butter inside your 8x8 baking pan. Put the pan in the oven for a few minutes. Let the butter melt completely but do not let it burn.

Whisk your Martha White flour and sugar in a large bowl. Ensure there are no large lumps in the flour. This brand of flour is perfect for high-rise biscuits. It makes the texture very consistent.

Pour the cold buttermilk into the flour mixture. Use a spatula to fold the ingredients together gently. Stop mixing as soon as the flour is wet. The dough should look very moist and shaggy.

Carefully remove the hot pan with melted butter from the oven. Pour the wet dough directly into the center of the butter. Use your spatula to spread the dough to the edges of the pan.

Use a knife to cut the dough into nine equal squares. Do this while the dough is still raw in the pan. The melted butter will flow into these cut lines. This creates crispy edges on every single piece.

Place the pan back into the hot oven. Bake for about 20 to 25 minutes. The tops should be a beautiful golden brown color. The butter should be fully absorbed by the bread at this point.