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Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Using the large holes of a box grater, grate the super cold butter and add to the dry ingredients. Toss gently until all butter pieces are coated in flour and evenly distributed.
Pour in the cold buttermilk. Stir gently with a fork just until a shaggy dough forms. Do not overmix.
Turn dough out onto a lightly floured surface. Pat into a rough rectangle.
Fold the dough in thirds, rotate 90°, and repeat 3 more times, lightly flouring as needed. If at any point you are noticing your butter is getting soft, stop and place the dough in the freezer for 10-15 minutes.
Pat dough to about 1-inch thickness. Use a sharp 2½–3-inch biscuit cutter to cut biscuits straight down (do not twist). Arrange biscuits close together on the prepared pan.
Place in the freezer for 15-20 minutes or until they are super cold and firm.
Brush the cold biscuits with heavy cream. Bake at 450°F for 5 minutes, then reduce oven temperature to 425°F (218°C) and continue baking for 10–12 minutes, or until tall and deeply golden.
Remove from oven and immediately brush the tops with melted butter and flaky sea salt. Cool for 5 minutes and serve with extra butter or jam. Enjoy!