Preheat the oven to 425℉. Line 2 baking sheet with parchment paper.

Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. Cut the cold cubed butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas.

In another bowl, whisk together the buttermilk and egg. Add to the flour/butter mixture and gently fold with a spatula until the dough just starts to come together. Turn the contents of the bowl onto the countertop and gently knead just until the dough comes together. Do not overmix!

Roll the dough out on a lightly floured counter to about ¾-inch thickness. Cut out the biscuits using a lightly floured medium-sized cookie cutter (2 or 2.5-inch diameter). (Try to push the cutter directly down into the dough and avoid spinning the cutter to release the dough.) Place the biscuits on the prepared baking sheets, leaving at least 1 inch between each biscuit.

Bake in the preheated oven for 10-15 minutes or until lightly golden. Serve warm with butter. Enjoy!