Grate the butter using the fine side of a grater. Spread it onto a sheet of parchment paper and place it in the freezer while preparing the remaining ingredients.

In a large bowl, whisk together the flour, sugar, baking soda, and baking powder.

Remove the grated butter from the freezer and use a fork to mix it into the dry ingredients.

Pour in the buttermilk and stir until just combined, being careful not to overmix.

Transfer the dough onto a lightly floured surface. Use your hands to gently press it together, gathering any dry bits and incorporating them into the dough. If the dough sticks, sprinkle a little flour underneath.

Press the dough into a flat shape about 1½ inches thick. Fold it over once and press down. Repeat this folding and pressing process two more times. For smaller biscuits, press the dough to about 1 inch thick.

Use a biscuit cutter, round cookie cutter, or the rim of a drinking glass to cut out biscuits. Place them in the prepared dish so they are touching. You should get about four biscuits initially, then gather and press the remaining dough to cut out two more.

Bake for 12-16 minutes, or until the tops are golden brown and no wet spots remain between the biscuits.

Remove from the oven and brush with melted butter. Serve immediately, or brush with additional melted butter before serving if needed.