Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, whisk the flour, baking powder, baking soda, granulated sugar, and salt together.
Cube 6 tablespoons (85 grams) of the butter and add it to the dry ingredients (set aside the remaining 2 tablespoons (30 grams) for later).
Cut the butter into the dry ingredients until you have small pea-sized crumbs.
Add the buttermilk and stir until just combined (do not over mix the dough or the biscuits will be tough). If the dough is too dry, add an extra 1 to 2 tablespoons (15 to 30 ml) of buttermilk as needed.
Scoop ¼ cup mounds of dough at a time onto the prepared baking sheet, making sure to leave a little room between each one. You can use a ¼ cup measuring cup coated with nonstick cooking spray or a large scoop for this step.
Brush the tops of each biscuit with buttermilk.
Bake for 15 to 20 minutes or until the biscuits are browned and cooked through.
Remove from the oven. Melt the remaining 2 tablespoons (30 grams) of butter. Brush the top of each biscuit with the melted butter.
Allow to cool slightly before serving.
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Notes
Storage Instructions: Biscuits may be stored in an airtight container at room temperature for up to 4 days. Reheat for 20 to 30 seconds in the microwave, if desired.Freezing Instructions: Scoop the biscuits on a parchment-lined baking sheet and transfer to the freezer. Once the biscuits are frozen, transfer them to a large freezer bag and freeze for up to 3 months. The biscuits may be baked from frozen, but you will need to add a few extra minutes to the baking time. If they begin to brown too much before they're cooked through, simply cover with a piece of foil until they're done.