Heat your oven to 450ºF and line a sheet pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut the butter into pats and toss with the flour mixture. Using your fingers, snap and rub the butter in until the pieces are about the size of peas.
Make a well in the centre, pour in the buttermilk, and stir to combine. The dough should mostly hold together but still be a bit crumbly. If needed, add in another splash of buttermilk.
Lightly flour a work surface and scoop handfuls of the dough out, stacking into a rough tower. Scatter the top with flour and press down to about 1-inch thick. Fold the dough over onto itself and repeat this pressing and folding two to three more times to build flaky layers.
Press the dough into a 1-inch-thick square. For an even rise, trim the sides of the square of dough then cut into 9 equal biscuits. Transfer to the parchment lined sheet pan and, if time allows, chill the biscuits in the fridge or freezer for about 10 minutes.
Bake for 15 to18 minutes or until risen and golden brown.
