Preheat the oven to 450 degrees F. 

In a small frying pan, melt 1 tablespoon of butter. Add the sage leaves, cook for about 2 minutes until slightly crispy and browned. Remove from the pan, and chop the leaves finely. Set aside.

In a large bowl, combine the flour, sugar, baking powder, whisk to combine. Add the 8 tablespoons of cold butter to the bowl, and using a pastry cutter or 2 knives, cut the butter into the flour, until the butter is the size of small peas. Add the grated Pecorino cheese and the chopped crispy sage to bowl, and gently stir to incorporate. Add the buttermilk, and use a spoon to gently stir the mixture until a dough just forms. 

Pour the dough out onto a floured surface. Use your hands to gently bring the dough and any loose flour together. Pat the dough into roughly a 6"x9" rectangle. Fold up one end of dough to the center, then fold the other end on top, like a letter. Use your floured hand to gently pat down the dough into another 6x9 rectangle, and repeat the fold and pat. Use a 2-inch round cutter. Press the cutter straight down to, DO NOT TWIST. This preserves the layers. Press the scrap back together, and cut more biscuits! 

Place the biscuits on a baking sheet lined with parchment paper. Brush the tops with 1 tablespoon of buttermilk, and sprinkle freshly cracked black pepper on top. Bake for 12-14 minutes at 450 degrees F or until puffy and golden brown. Serve right away, OR reheat in a 300 degree oven for 10 minutes right before serving :)