Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, sugar, salt, oregano, basil, crushed red pepper and black pepper. Add the grated cold butter to the flour and mix until combined. Then stir in the pepperoni, mozzarella and parmesan. Add the buttermilk and stir with a rubber spatula until the dough comes together. Transfer to a lightly floured work surface and knead a few times to make a soft cohesive dough.

Pat down and then fold into thirds like a letter. Rotate and pat out once more. Fold again and repeat once more. This creates layers. Pat the dough to about 1-inch and then use a 4-inch biscuit cutter to cut out the biscuits. Place on the prepared baking sheet close to one another.

Top the biscuits with shredded mozzarella and pepperoni slices. Bake until golden brown, 20 to 22 minutes. Remove from the oven and allow to cool slightly before serving.

For the butter, in a food processor combine the butter, sun-dried tomatoes, garlic, basil, parmesan, red pepper flakes and a pinch of salt and pepper. Pulse until well-combined. Transfer to a sheet of parchment or plastic wrap and roll into a log. Chill until ready to use. Enjoy!