Heat oven to 425°F and adjust oven rack to middle position, and line a large, rimmed baking sheet with parchment paper.

Cut 2 sticks (1 cup) of butter into 1/2-inch pieces; set aside in the fridge.

Add flour, baking powder, salt, sugar and baking soda to the bowl of a food processor. Pulse the flour mixture for 2 seconds (just to incorporate).

Add the cold cut butter pieces (1 cup) to the flour mixture and pulse until the largest butter pieces are pea size.

Pour the flour/butter mixture into a large bowl. Slowly drizzle the cold buttermilk over the top while continuously tossing the mixture with a fork to incorporate.

Lightly knead the mixture just a few times until shaggy dough forms (the dough will look dry). Transfer the dough the a lightly floured work surface and gently pat into a 1-inch thick square.

Cut the square into 4 equal sections and stack the 4 sections together. Press the dough into a 1-inch thick rectangle and trim a very thin border around the sides of the rectangle. This will create the clean edges needed to see the layers.

Cut the dough into 12 equal squares (think of a 4x3 grid).

Place the biscuits, 2-inches apart, onto the prepared baking sheet. Freeze the biscuits 10-15 minutes.

While the biscuits are in the freezer, melt the remaining ¼ cup of butter.

Brush the biscuit tops with melted butter and place in the oven.

Reduce the temperature to 400°F and bake 20-22 minutes or until golden brown and the internal temperature of a middle biscuit reaches 205-208 degrees F.

Transfer cooked biscuits to a cooling rack and serve immediately.

Enjoy!