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Preheat oven to 400°F.
Place butter in freezer until frozen solid.
Add the flour, sugar, salt, baking powder, and baking soda in the bowl of a standing mixer or other large bowl.
Using the standing mixer or a handheld mixer, use the paddle attachment to combine.
In a separate bowl, whisk together the eggs and the buttermilk.
Grate the frozen butter with the large holes on a box grater or cheese grater.
Quickly add the butter chips to the flour mixture and mix for 30 seconds.
Pour the buttermilk mixture into the flour mixture and blend until the dough just barely comes together. Don’t overmix.
Working quickly, place the dough on a lightly floured surface.
Roll it out to a ½-inch thickness.
Cut 16 biscuits using a sharp, 3-inch round cutter. Cut straight up and down; do not twist.
Lightly spray a baking sheet with nonstick spray and arrange the biscuits on the pan.
Place on the center rack of the oven and bake for 16 to 20 minutes, until golden brown.
Remove and enjoy while hot!
Recipe from Robert St. John's Midtowner Restaurant