Preheat oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.
In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl.
Grease a ¼-cup dry measuring cup. Fill the cup with biscuit batter and drop the batter onto the prepared baking sheet. The biscuit shape doesn’t have to be perfect, that is the joy of a drop biscuit. The biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 12 to 14 minutes.
Transfer biscuits to wire rack and let cool for 5 minutes. Serve with butter, jam, and/or honey.