Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat so biscuits bake evenly and release easily.

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Even distribution of baking powder ensures uniform rise.

Pour melted butter into the dry mix. Use a fork or pastry blender to work butter until pea-sized bits appear—those fat pockets equal flaky layers.

Add cold buttermilk all at once, stirring with a wooden spoon until a shaggy dough forms. It will look rough—that’s perfect. Overmixing yields dense biscuits, so stop when no dry streaks remain.

Using a ¼-cup scoop or two spoons, drop dough mounds about 1 inch apart on the sheet (you’ll get 10–12). Gently pat each mound to flatten the top slightly.

Brush tops with extra melted butter or milk for a tender crust. Bake on the middle rack for 12–15 minutes, rotating pan halfway, until golden brown on top and set at the edges.

Let biscuits rest 5 minutes on the sheet—they’ll finish cooking and set up. Serve warm with butter, honey, jam, or sausage gravy.