Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Add the flour, baking powder, baking soda, salt, and sugar to a medium bowl. Whisk to combine.
Using a grater, grate the 7 tablespoons of cold butter into the flour mixture. About every 2 tablespoons, gently toss the butter to coat the pieces of butter in flour and reduce sticking (it won't be perfect -- that's okay!).
Once the 7 tablespoons of cold butter is all grated into the flour mixture, gently toss the contents of the bowl with your fingertips to distribute and mix. Do not apply any pressure. Just lightly toss. Less is more.
Pour in the buttermilk.
Using your fingers, gently, very gently, mix the dough until barely combined. There will be large streaks of flour -- that is okay!
Turn the loosely mixed dough out onto a floured surface.
Gently shape the dough into a circle. Starting on one side, fold the dough over and lightly push down (just until the dough sticks together).
Repeat this folding process about 4-5 times. The final shape of the dough should be a rectangle. The dough should be roughly 3/4 to 1 inch tall.
Using a biscuit cutter, cut 6 biscuits out of the dough. Lightly dust your biscuit cutter in flour to prevent sticking. Push straight down on the dough and pull straight back up. Do not twist and turn the biscuit cutter. This will cause the layers (that you just worked so hard to create) to stick, and restrict the rise.
Place the 6 cut biscuits on the prepared baking sheet, with the sides touching. The biscuits touching will help each other climb high!
Bake for 14-16 minutes, or until the bottoms are lightly browned and the biscuits are golden.
While the biscuits are in the oven, melt the remaining 2 tablespoons of butter. Once the biscuits are removed from the oven, generously brush the melted butter onto each of the biscuits.
Best served immediately.
