Preheat oven to 400 degrees and place cubed butter and measure milk in the freezer.
Blend flour, sugar, salt, and baking powder and soda in a mixing bowl. Remove chilled butter from the freezer and add to the dry mix. Using a pastry cutter, cut the cold butter into the flour making a coarse ground consistency.
Add the milk and work into the flour to form a soft crumbly dough. Scrape the dough onto a floured surface and knead into a 5-6 inch rectangle. Fold in half and knead to size again. Do this a total of 3 times ending with the same rectangle.
Roll the dough to 1/4-1/2 inch thickness with a rolling pin.
Using a 3-inch biscuit cutter or the mouth of a juice glass, cut about 6-8 biscuits. Shape and roll the remaining dough to cut out last biscuits. Brush with melted butter and bake for 11-14 minutes. Edges should be golden brown.