Before anything else, take your rimmed baking sheet. And line it with parchment paper. Then, set it aside.
After that, take your large mixing bowl and whisk. Afterward, mix the flour, sugar, baking powder, baking soda, and salt.
Next, coat the sticks of the butter with the flour mixture. Then, grate seven tablespoons of butter from each stick of butter on the large holes of the grater. Make sure to grate it directly into the flour mixture. Afterward, toss the mixture gently to combine. After that, reserve two tablespoons of butter and set it aside.
Then, take your cold buttermilk and pour it into the flour mixture. Afterward, fold in using a rubber spatula until combined. If the dough looks dry, it is fine. After that, take some flour, dust the counter liberally, and transfer the dough into the counter.
Next, dust your dough with flour using your floured hands. Then, make sure to press the dough into a rough 7-inch square.
Afterward, roll your dough using a rolling pin. Ensure to roll it into a 12 by 9-inch rectangle with a short side parallel to the counter's edge. With that, please start at the bottom of your dough. Then, fold it into thirds like folding a business letter. After that, use a bench scraper to release your dough from the counter.
Then, press the top of your dough firmly to seal the folds. Afterward, turn your dough 90 degrees clockwise. Repeat the rolling process into a 12 by 9-inch rectangle, folding into thirds. And turning clockwise about four more times, totaling five sets of folds.
When you find yourself at the last set of folds, roll your dough into an eight 1/2-inch square. In addition to that, make sure that it is about an inch thick. Next, transfer your dough to your prepared rimmed baking sheet. And cover it with plastic wrap. Afterward, refrigerate your dough for about 30 minutes.
Then, reposition your oven rack to the upper-middle position. And make sure to preheat the oven to about 400 degrees Fahrenheit.
After refrigerating your dough, transfer it to a lightly floured cutting board. Then, use a sharp and floured knife. After that, make sure to trim 1/4 inch of your dough from each side of the square. Do not forget to throw the excess away.
Afterward, cut your remaining dough into squares; make sure to flour the knife after every cut to avoid sticking. Then, arrange your biscuits at least one inch apart on the baking sheet.
Next, melt the reserved butter from earlier. Afterward, brush the top of your biscuits using a pastry brush and melted butter.
Then, bake the biscuits for about 22 to 25 minutes. Or until the top becomes golden brown. After that, rotate the baking sheet halfway throughout baking.
Once the biscuits cook, take them out of the oven. After that, place them on a cooling rack. And allow the ultimate flaky buttermilk biscuits to cool for about 15 minutes.
Finally, serve and enjoy!