• Set out a baking sheet and cover with parchment paper.
• In a large mixing bowl, whisk together the sugar, flour, baking powder, baking soda and salt.
• Score your butter wrapper at the 2 tablespoon mark, and unwrap the long end, exposing 6 tablespoons, and leaving that small piece of wrapper - this will be your ‘handle’ for grating! Repeat with the second stick. Holding the wrapper end, grate the 6 tablespoons of each stick on a box grater, directly into the bowl (for 12 tablespoons total). Lightly toss the grated butter in the flour mixture until coated in flour. Set 1 tablespoon of butter aside, and set the remaining 3 tablespoons away for another use.
• Pour the buttermilk into the bowl and mix with a spatula until just starting to come together in a shaggy mass.
• Use the spatula to transfer the mixture to a well-floured surface, and pat it into a 7 inch (still messy) square.
• Using a well-floured rolling pin, roll dough into 12 by 9-inch rectangle with the 9 inch side parallel to the edge of the counter. With the help of a bench scraper or spatula, fold the dough into thirds like a business letter. Seal the edge of the ‘letter’. Turn dough 90 degrees clockwise. Repeat rolling into a 12 by 9-inch rectangle, folding into thirds, sealing, and turning clockwise, 3 more times, for a total of 4 sets of folds. Keep flouring the surface to avoid sticking between folds.
• After the last set of folds, roll dough into an 8 inch square. Transfer dough to the parchment lined baking sheet, cover with plastic wrap, and refrigerate for 30 minutes.
• Meanwhile, preheat the oven to 400 degrees and arrange your oven rack in the middle. Melt the 1 tablespoons of butter you set side.
• Transfer the dough to a cutting board, and trim about ¼ inch off the edges of the biscuit (you’ll see the beautiful layers inside!) Cut the biscuits into 9 equal squares and return to parchment lined sheet, spaced evenly apart. Roll the ‘trimmings’ into a spiral for a delicious ‘biscuit spiral'.
• Brush the tops of the biscuits with the melted butter and bake for 20- 25 minutes or until the tops are golden brown (not pale). Let cool slightly  (10 minutes or so) before serving.

Single Serve On-Demand Biscuits

• After you’ve cut the biscuits into squares, place any biscuits you don’t want to eat right now on a parchment line baking sheet (leave some space between them). Freeze them until solid, then you can either individually wrap each one with beeswax wrap or throw them into a freezer bag.
• Bake as many as you want at a time from frozen, for about 25 minutes or until golden brown.

To make ahead:

• Follow the single-serve directions with all the biscuits, and then bake all from frozen. I don’t recommend refrigerating these overnight as you won’t get as good a rise.