In a large bowl combine flour, sugar, baking powder, baking soda and salt together. Cut butter into mixture until it begins to look like peas.
Pour in 3/4 cup of buttermilk, then mix with your hands until the mixture starts to form a dough. If the dough feels dry add the rest of the buttermilk. As soon as the dough comes together, transfer to a floured work surface. Kneed the dough and fold it over itself to create layers, using additional flour to keep the dough from sticking. Don’t over mix!!! Shape into a 1-inch-thick circle. Use a 2 inch biscuit cutter to cut out biscuits, re-rolling the scraps to use all the dough. Do not twist the biscuit cutter when you cut the biscuits.
Lightly grease with cooking spray the iron skillet and place the biscuits upside down, so the smooth side is up. Place them next to each other. Press down in the middle of each biscuit to make an indentation. Brush each biscuit with 2 tablespoons of butter. Bake at 425 degrees for fifteen minutes until golden brown. Brush the tops with the remaining butter.
You can make them ahead of time but don't bake them off until you are ready to eat. Cover them by laying plastic wrap on top of the biscuits and refrigerate. Or lay them on a pan and freeze them then put them in a bag to store in the freezer. To bake frozen biscuits bake at 425 degrees for 20 - 25 minutes.
