– In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.

– Grate the frozen butter sticks into the bowl with the dry ingredients and fold them together to combine.

– Create a well in the center of the flour-butter mixture and pour in the cold buttermilk.

– Mix until a loose dough forms, then transfer the dough onto a heavily floured work surface.

– Gently roll out the dough into a rectangle measuring approximately 12 inches by 9 inches.

– Using a bench scraper, fold the rectangle into thirds, similar to folding a letter.

– Flour the work surface again and rotate the dough 90 degrees. Repeat the rolling, folding, and rotating process five times. This step creates layers of flaky butter in the dough.

– Wrap the final folded dough in plastic wrap and refrigerate it for at least 30 minutes or overnight. Meanwhile, preheat the oven to 400 degrees Fahrenheit.

– Flour the work surface once more and place the chilled dough in the center. Roll it out to a rectangle measuring approximately 10 inches by 6 inches and about ½ inch thick.

– Transfer the biscuits to a large-rimmed baking sheet lined with parchment paper.

– Brush the biscuits with melted butter and sprinkle them with finishing salt, such as Maldone.

– Bake the biscuits in the preheated oven for 20-25 minutes or until they turn golden brown and double in height.

– Allow the biscuits to cool slightly before slicing them in half and serving.