Preheat oven to 450 degrees and line a baking sheet with parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar. Whisk it all together after sifting.
Drop in the pieces of cold butter into the bowl. Cut the butter into the flour using a pastry blender or two forks until the butter resembles pebbles.
Make a well in the center of the bowl and pour the cold buttermilk into it. Gently stir the buttermilk into the flour mixture just until it starts to come together and forms a ball. Do not overwork it.
Dump the mixture out onto a clean, lightly floured surface. Pat the biscuit dough into a large rectangle. Add a little flour, if necessary, if the dough is too sticky to work with.
Mentally divide the dough into thirds. Take the left third of the rectangle and fold it over onto the middle. Then take the right third and fold it overtop of the left side in the middle. Rotate the dough 180 degrees and pat (or roll) it out into another large rectangle. Repeat this step 3 more times.
After flipping, rotating, and rolling out your biscuits 4 times, roll it out into a large rectangle with a 1/2” thickness.
Lightly flour the rim of a biscuit cutter and press it down into the dough to cut the biscuit. DO NOT TWIST the biscuit cutter, simply pull back up out of the dough.
Cut as many biscuits as you can from the dough. You can reshape the dough to cut more biscuits ONE more time. Place the cut biscuits onto the prepared baking sheet. Note: If you place the biscuits so that they are touching, the sides of the cooked biscuits will be soft. If you put space between the biscuits, the sides will be slightly crispy.
Cook the biscuits for 10-15 minutes until they are puffed and golden. Immediately brush them with melted butter when out of the oven. Let cool for a few minutes before devouring.