In a large bowl, sift the flour, baking powder, salt and sugar together.

Cut the butter into cubes and rub it into the flour mixture with fingertips.

In a separate bowl, mix the buttermilk and eggs.

Add to flour mixture and mix carefully with a wooden spoon until combined and a sticky dough forms. (Make sure not to knead or handle the dough too much as you want it to be as light and fluffy as possible)

Roughly roll into golfball-sized balls (still being careful not to compact the dough too much) and pack tightly into a bread pan.

Bake at 350 degrees F for 50 minutes to an hour or until toothpick inserted comes out clean. Let cool.

Carefully break apart at separation lines and dry overnight on a sheet pan at 170-200 degrees F.