Preheat the oven to 450°F. Line a baking sheet with parchment paper. 

Grate the butter (or cut it in small chunks) and stick it in the freezer for a few minutes to get it extra cold. 

Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Whisk well to combine. 

Add the grated butter to the flour mixture and toss to coat the butter in flour. Use your hands to briefly rub the flour into the butter. Just use a few quick rubs so you don’t melt the butter between your hands. Alternatively, you can use a pastry blender to work the butter into the flour. 

Add the cold buttermilk and stir just a few times to distribute the buttermilk, don’t over mix the dough. It should still seem a bit dry at this point. 

Transfer the dough to a lightly floured countertop and gently press into a ball. 

Pat the dough into a rectangle (approximately 10 by 6 inches). Fold the rectangle into thirds. You don’t have to be precise here. You are simply creating layers of flour and butter that will give the biscuits a flaky texture. 

Repeat the folding step one or two more times to create more layers. 

Pat the dough into a 8 x 4 inch rectangle. Slice the rectangle in half, lengthwise then cut crosswise to get 8 biscuits. 

Transfer the biscuits to the baking sheet. Brush the tops with cream or melted butter. Bake for 17 to 20 minutes or until golden brown.