Combine flour, sugar, salt, baking powder, and baking soda in a medium bowl. Add the cubed butter and combine with your hands until it resembles coarse cornmeal. Place in the refrigerator and let rest for 15 minutes.

Remove from the refrigerator, add the buttermilk and stir until dough barely comes together. Transfer to a floured countertop and work until dough just comes together. Roll the dough into a 1-inch tall rectangle. Fold the top third of the dough towards you. Next, fold the bottom third over the first fold. Reroll the dough again and repeat the fold. Reroll the dough once more. Use a 3 ½-inch round cookie cutter to cut out the biscuit. Repeat until all the dough is shaped.

Preheat oven to 425°F. Place the biscuits on a baking sheet with parchment paper. Place in the freezer for 20 minutes. Remove and brush each of the biscuits with melted butter. Bake for 15-20 minutes, or until golden brown. Transfer to a wire rack and allow to cool. These can be stored in an airtight container for about one week.

To make a sandwich, cut open one of biscuits and set aside. For this example, I added an egg, bacon, sausage, and cheese to my breakfast sandwich. To cook the egg, take a 3-inch round cookie cutter and place on a nonstick pan over medium heat. Allow to heat up and spray with nonstick spray. Carefully crack the egg and place it in the cookie cutter. Cover it with a lid and let cook until the egg just starts to set. Flip it and allow the yolk to cook to the firmness you prefer. Remove from the heat and set aside.

Take the bottom of the biscuits and top with the sausage, then the egg, followed by the cheese and bacon. Top with the biscuit top and enjoy.