1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.

3. Add the cold, cubed unsalted butter to the dry ingredients and cut it in using a pastry cutter, two knives, or your fingertips until you have a mix of coarse crumbs and pea-sized pieces of butter.

4. Pour in the cold buttermilk and cold heavy cream. Gently stir with a spatula or wooden spoon just until the dough comes together and looks shaggy; do not overmix.

5. Turn the dough out onto a lightly floured surface. Pat it into a rough rectangle, then fold it in half. Turn, pat out again, and repeat this folding process 3–4 times to create layers.

6. Pat the dough into a 1-inch-thick rectangle. Use a sharp biscuit cutter or round cutter to press straight down (without twisting) and cut out biscuits. Gently gather and pat together the scraps to cut more.

7. Arrange the biscuits on the prepared baking sheet, placing them close together for softer sides or slightly apart for crisper edges.

8. Brush the tops lightly with a bit of extra cold buttermilk.

9. Bake for 12–15 minutes, or until the biscuits are puffed and deeply golden on top.

10. Immediately brush the hot biscuits with melted butter, then let them cool just enough to handle before serving warm.