Preheat oven to 475 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large bowl combine self rising flour and sugar, then add in butter and use a fork or pastry cutter to cut in the butter with the flour. It should resemble a coarse sand when properly cut in.
Add the buttermilk to the flour mixture and stir until moistened. Pour dough onto a lightly floured surface and work with your hands to combine the dough and press into an even 3/4" layer. Use a 2" or 3" circular cookie cutter or biscuit cutter to cut out dough circles. Rework scraps of dough to cut more biscuits, until all the dough is used.
Place on baking sheet about 2 inches apart. Bake for 12 to 13 minutes, until tops are golden brown and biscuits are cooked through. If desired, brush with melted butter once taken out of the oven. Enjoy warm!
Notes
Nutrition facts are for 1 biscuit, if there are 6 biscuits total. To store biscuits: let them cool completely. Wrap in plastic wrap and store in fridge for up to 5 days, or freezer for up to 3 months.