Homemade Biscuits

Ingredients
3 ½ cups (497 g) all-purpose flour, plus more for dusting
1 tablespoon (11 g) baking powder
½ teaspoon baking soda
2 teaspoons (12 g) kosher salt, plus more for topping
2 teaspoons (10 g) granulated sugar
1 cup (254 g) unsalted butter, plus 2 tablespoons for brushing
1 cup (270 ml) buttermilk, plus 2 tablespoons, chilled

Instructions
Adjust the oven rack to the lower-middle position. Preheat to 450°F (232°C).
In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Cut 1 cup of butter into 1⁄8-inch thick pieces. Add a few butter slices at a time into the flour mixture and toss to coat.
Squeeze each slice of butter between a floured thumb and pointer finger, pressing and breaking the butter off into flat, nickel-sized pieces.
Repeat the process with the remaining butter then toss to combine. Freeze the mixture in the bowl until chilled, 15 minutes.
Gradually add 1 cup buttermilk into the chilled flour mixture, stirring with a fork until incorporated.
Knead the biscuit mixture in the bowl a few times until a shaggy dough forms; it will look slightly dry. If needed, add an extra 1 to 2 tablespoons of buttermilk so that most of the flour is hydrated and can be kneaded into the dough.
Lightly dust a working surface with the flour. Place the mixture onto the floured surface and shape and press with hands until combined into a 1-inch thick square, about 8 x 8 inches, the dough will not be sticky.
Cut the dough into 4 even-shaped squares and stack them as evenly as possible on top of each other.
Lightly flour a rolling pin and roll the dough out into a 1-inch thick square, 8 x 8 inches.
Leave about a 1⁄4-inch border along the edges when cutting the biscuits to give even layers.
Using a 2 1⁄2 -inch floured biscuit cutter, press straight down into the dough, without turning.
Transfer to a parchment paper–lined sheet pan and repeat with the remaining dough.
Refrigerate the biscuits for 30 minutes before baking.
Transfer the biscuits to a new parchment paper–lined sheet pan.
Make sure that the biscuits are at least 1 inch apart on the sheet pan.
Melt 2 tablespoons butter then brush the tops of each biscuit and sprinkle with salt.
Bake until golden brown, 10 to 11 minutes.
Cool for 5 to 10 minutes before serving.