My Quest for the Perfect Biscuit

2 cups all purpose flour

1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
1/3 cup unsalted butter, chilled and cut into small pieces
1 cup buttermilk

Whisk the dry ingredients together.

Cut in the butter by hand until it looks like a coarse meal.
Stir in the buttermilk slowly until the dough starts to pull away from the side of the bowl.
Do not use all the buttermilk unless necessary.
Do not over mix.
Do not knead the dough.
Turn out the dough onto greased, floured, or sprayed foil.
Roll up the dough and refrigerate it for several hours or overnight.
Pat the dough into a 1 inch thick disk when ready to use.
Cut out biscuits with a large floured biscuit cutter or top of a drinking glass
Do not twist the cutter when cutting out the biscuits.
Place the biscuits in a circle on a parchment lined baking sheet or biscuit pan.
Make sure that all the edges are touching.
Cover the biscuits and let them rest 1 hour in a warm and dry place.
Preheat oven to 400 degrees.
Brush the biscuits with melted butter.
Bake 10-15 minutes - until they begin to brown- (watch them carefully after 8 minutes).