1. Preheat oven to 425-450°F.
2. Whisk together all-purpose flour, baking powder, baking soda, and salt in a large bowl.
3. Cut cold butter into small cubes or grate frozen butter into the flour mixture.
4. Work the butter into the flour using your hands or a pastry cutter until the mixture looks like pea-sized crumbs.
5. Make a well in the center of the bowl and pour in the cold buttermilk.
6. Stir gently until a shaggy dough forms, being careful not to overmix.
7. Transfer the dough to a lightly floured surface and knead it gently a few times.
8. Pat or roll the dough to about 1/2 to 3/4 inch thickness.
9. For flakier layers, fold the dough over itself 3 to 4 times before rolling it out again.
10. Use a 2.5 to 3-inch round cutter to cut out biscuits, making sure not to twist the cutter.
11. Place the biscuits on a baking sheet with the sides touching for soft edges.
12. Brush the tops with buttermilk before baking.
13. Bake for 12 to 15 minutes, or until the biscuits are golden brown.
14. Optionally, brush the biscuits with melted butter and honey after baking.
15. Serve warm and enjoy!