Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Add the very cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Step 4: Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir with a fork or wooden spoon just until the dry ingredients are moistened and a shaggy dough forms. Be careful not to overmix.
Step 5: Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. To create flaky layers, fold one-third of the dough over the middle, then fold the other third over that. Rotate the dough 90 degrees, gently pat it down, and repeat the folding process 1-2 more times. This helps build layers.
Step 6: Finally, pat the dough to a thickness of about 1/2 to 3/4 inch. Using a 2-inch biscuit cutter, cut out biscuits by pressing straight down and lifting straight up. Do not twist the cutter. Reroll scraps gently, only once, to cut out any remaining biscuits.
Step 7: Place the cut biscuits on the prepared baking sheet. For softer sides, place them close together. For crispier edges, space them further apart.
Step 8: Bake for 15-18 minutes, or until the tops are golden brown and the biscuits are risen. Serve warm with your favorite toppings.