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Preheat the oven to 375°.
Grate the butter using a hand grater.
In a stand mixer with the hook attachment, add the flour, baking powder, salt, sugar, and butter and mix on low speed until combined.
In a separate medium-size bowl, whisk together the eggs and buttermilk until combined.
Pour the buttermilk and eggs into the stand mixer bowl and mix on low speed until combined.
Transfer the biscuit dough to a clean surface lightly dusted with flour.
Dust the top of the dough with flour and roll it out until it is 1 ½” to 2” thick.
Using a circle cutter that is roughly 2 ½ to 3 inches in diameter, cut as many dough rounds as possible.
Transfer them to a large cast-iron skillet (12 inches) or casserole dish (13x9) about ½ to 1 inch apart. There will be plenty of leftover dough to reroll and recut. You should get 20 to 22 biscuits in total. You will need a second smaller skillet or casserole dish for the rerolled and cut dough.
Bake in the oven for 26-30 minutes or until lightly browned and cooked in the center.