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.